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Author Notes: A creamy, clean, and easy vegan, gluten-free, and dairy free breakfast bowl that you'll fall in love with. —TheWholeTara
cup Bob's Red Mill Creamy Buckwheat
tablespoon Honey or Maple Syrup
pinch Chia Seeds
- Pour ½ cup blueberries in a pot and stew for about 1 minute on medium-high heat, mixing around often.
- 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.
- 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.