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Buckwheat Breakfast

Serving Size: 2

Move over oatmeal! Buckwheat's in town! Re-discover what your grandparents knew: Buckwheat is easy to cook, delicious, gluten free and is full of fiber making it ideal for diabetics and preventing cardiovascular and bowel issues.

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2 c cooked buckwheat (divided)
1/2 c almond milk
2T chia seeds
2 T liquid sweetener (Agave, Maple Syrup or Honey) or sub stevia to taste Pinch of kosher salt
1t pure vanilla extract
1t. cinnamon

Optional Toppings:
Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
Chopped nuts and or seeds (I used almonds) Nut Butter
Toasted coconut, chocolate chips, etc


Blend 1 cup of cooked buckwheat, almond milk, chia, sweetener, salt, vanilla and cinnamon in a food processor or blender until smooth. Pour into a bowl.

Add 1 cup of whole cooked buckwheat to blended mixture.

Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days! Bonus: Makes a wonderful dessert!