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Blueberry Buckwheat Breakfast Bowl
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Description
A creamy, clean and easy vegan, gluten-free and dairy-free breakfast bowl that you’ll fall in love with.
Ingredients
- 1 cup Blueberries
- ¼ cups Bob's Red Mill Creamy Buckwheat
- ¾ cups Water
- 1 Tablespoon Maple Syrup Or Honey
- Chia Seeds, For Garnish (optional)
Preparation
Pour half of the blueberries into a pot and stew for about 1 minute on medium-high heat, mixing around often. Add the buckwheat and water. Continue mixing, allowing the berries to mash lightly in the buckwheat mixture. Let it heat for about 2-4 minutes, or until creamy. Add honey and stir. Once everything is cooked thoroughly, remove from the pot and place in a bowl. Stir in the rest of the blueberries and drizzle with chia seeds. Serve cool or warm.
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