Author Notes
A creamy, clean, and easy vegan, gluten-free, and dairy free breakfast bowl that you'll fall in love with. —TheWholeTara
Ingredients
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1 cup
Blueberries
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1/4 cup
Bob's Red Mill Creamy Buckwheat
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3/4 cup
Water
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1 tablespoon
Honey or Maple Syrup
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1 pinch
Chia Seeds
Directions
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Pour ½ cup blueberries in a pot and stew for about 1 minute on medium-high heat, mixing around often.
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Add in the buckwheat and water. Continue mixing, allowing the berries to mash lightly in the buckwheat mixture. Let sit for about 2-4 minutes, or until creamy. Add honey and stir.
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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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