If you’re feeling a little bored with your breakfast lineup, this Blueberry Buckwheat Bowl is the perfect item to bring some excitement back to your morning.
Maybe you’re like me, and you love your oats, eggs, Greek yogurt, and other breakfast classics, but you’re looking for something new to shake things up. This breakfast bowl delivers all the comfort and flavor you want in a breakfast, and leaves you feeling satisfied and energized to make it through your morning.
What makes this a winner:
- big on flavor, with a satisfying variety of textures, too!
- colorful, polyphenol-rich fruit (blueberries, or use whatever fruit you like)
- nourishing fats (toasted walnuts, and here’s why they’re so good for you!)
- satiating protein (cottage cheese; I like to use Good Culture brand cottage cheese, not only for its amazing flavor, but also because it’s made with simple ingredients and is rich in probiotics.)
- slow-acting, fiber-rich carbs (the buckwheat groats)
The basics about buckwheat
Surprisingly, buckwheat is not a form of wheat, is not a grain, and IS gluten-free.
Buckwheat is actually the seed of a flowering plant, and is known as a “pseudocereal” even though it is typically consumed like a grain. It’s rich in fiber and minerals, and is a slow-acting carb.
What’s the big deal about “slow” carbs? They provide a more steady flow of energy to your body, they help maintain healthier insulin and blood sugar levels, and typically satisfy your hunger longer that more refined carbs do. You can learn more about slow carbs here.
tips to easily batch prep this breakfast bowl
- When toasting the walnuts and buckwheat, make a much larger batch than necessary for this one bowl meal. Not only will you have plenty to make this meal multiple days in a row (yes, it’s that good!), but you’ll also have enough to add to other meals, too.
- The toasted walnuts and buckwheat are a great topping for Greek yogurt, or add to a salad for some crunch (plus it also adds nourishing fats and/or carbs depending on your choice of adding walnuts, buckwheat, or both!).
- Get a few containers ready, and load them up with this recipe. Create single-servings, and you’ll have a convenient breakfast item ready and waiting for you every morning! Need some reliable containers? Check out my favorites here: My favorite kitchen containers and tools
- To toast the walnuts: Heat oven to 350F. Layer a sheet pan with parchment. Spread out the walnuts in a single layer. Bake 8-10 minutes, checking frequently. Allow to cool before storing. Store in refrigerator to preserve the nutrients and taste of the nourishing fats in the nuts.
- To toast the buckwheat: Heat a skillet to medium. Add buckwheat groats in a single layer, and stirring frequently, cook for approximately 5 minutes until slightly golden/brown-ish in color. Allow to cool before storing in refrigerator.
- 3/4 cup blueberries or other fruit of your choice
- approx. 5 ounces cottage cheese (or 150g; roughly a single serving size as sold in the store)
- 2 1/2 tablespoons toasted walnuts (see toasting instructions above)
- 2 tablespoons toasted buckwheat groats (see toasting instructions above)
- ground cinnamon and ground nutmeg
- honey, to taste (optional)
- Combine in a bowl the blueberries, cottage cheese, walnuts, and buckwheat. Sprinkle with cinnamon and nutmeg. Drizzle with honey if desired.