Love oatmeal but want to switch it up? This pumpkin buckwheat porridge power bowl is low in fat, high in fiber, and makes for a hearty breakfast that’s full of fall flavors. Vegan and gluten-free.
- 1/2 cup soaked or sprouted buckwheat groats
- enough unsweetened almond milk to cover the groats (about 1 cup)
- 1 ripe banana, sliced
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- sprinkle of extra cinnamon
- chia seeds, dried fruit and nuts for topping
- Place sprouted (or soaked and rinsed) buckwheat groats in a pot with enough almond milk to cover the groats. Add banana slices and cook over medium heat until the buckwheat has absorbed the liquid and become soft. The timing will differ depending on how long you soaked the groats. My groats cooked up in about 7 minutes or so. If ever the buckwheat is getting dry, at a bit more almond milk.
- Stir in canned pumpkin, vanilla, pumpkin pie spice and cinnamon. Cook until the texture is to your liking.
- Divide into two bowls, sprinkle on toppings and enjoy!
If you’re new to buckwheat groats, look for the raw version, not the toasted version which is often called kasha. You’ll likely find it at your local health food store in the bulk bin section or on the grain aisle.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 bowl without toppings
- Calories: 245
- Sugar: 10g
- Fat: 3g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 7g