Raw Raspberry Buckwheat Bowl
Prep Time: 10 mins
Servings: 3 bowls
Raw Raspberry Buckwheat Bowl! If you love overnight oats, this is the next recipe you must try! Protein, fiber, anti-oxidants, vitamins, and minerals! Jazz it up with all the toppings! Prep time is short but you do need to soak the groats overnight.
- 1 cup buckwheat groats soaked overnight
- 1 cup frozen raspberries (or fresh*)
- 1 ¼ cups unsweetened almond milk or hazelnut or soy milk (less for thicker, more for thinner consistency)
- 1 tablespoon almond or hazelnut butter
- 1 medjool date , pitted (optional)
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seed
- ¼ teaspoon cinnamon
- pinch salt
- Optional Toppings
- chopped toasted hazelnuts or almonds
- fresh or frozen berries
- dried mulberries
- goji berries
- hemp seeds
- sprouted buckwheat
Drain the buckwheat using a fine mesh strainer or cheesecloth over the sink. The run off will be thick and take a few minutes to completely drain off.
Transfer the drained buckwheat to a blender along with all other ingredients. Blend on high until all ingredients are combined. If you prefer a little more texture, don't blend until completely smooth.
Divide buckwheat porridge between 3 bowls. Let is sit for a few minutes to set then top with suggested or desired superfood toppings. Enjoy immediately!
*If using fresh raspberries, start with half the amount of milk and add more as needed.
If the porridge is a little too thick for your liking, add an additional ¼ cup of milk.
Depending on your blender you might need to add a bit more milk to get the blender going. A Nutribullet, Vitamix, or Blendtec will handle the recipe as is.
Leftovers won't be as fresh, but are still delicious! I make this and keep two servings in the fridge for grab-and-go breakfast.