Buckwheat & Berry Breakfast Bowl - Recipe

Serves

Prep in

10 minutes

Cooks in

8 minutes

Buckwheat is a deliciously nutty, naturally gluten free grain and despite its name it has nothing to do with wheat! Although I am an absolute oat fanatic sometimes it’s nice to diversify when it comes to breakfast.

Your choice of creamy yoghurt paired with the fresh, tart berries and smooth banana, all topped with crunchy, roasted niblets makes for a superb sunshine filled start to the day. From a nutritional perspective, the protein and fat content of the yoghurt and walnuts balances the sugar of the fruit providing sustained levels of energy throughout the morning. Berries are also some of the absolute top dogs when it comes to antioxidants and in my opinion supercharging your body’s defences as soon as you can can’t be a bad thing!

Key Facts

Gluten Free
Blood Sugar Regulating
Source Of Antioxidants
Family Friendly

Ingredients

2 cups yoghurt (your choice of full fat natural, live, greek or coconut)
2 medium bananas
150g organic blackberries
200g organic blueberries
1/2 cup raw buckwheat groats
1/4 cup walnut halves

Preparation

01

Pop your berries into a sieve and run under the tap to wash, leave to drain dry. Slice your bananas into chunky slices and the blackberries in half.

02

Gently warm a small frying pan on a low-medium heat, add your buckwheat groats and toast for 6-8 minutes. You need to keep an eye on them as if the pan gets too hot they will catch. Give the pan a swirl now and again to move everything about, you can tell they’re ready as they start to release a beautiful nutty aroma and turn lightly golden.