Blueberry Buckwheat Breakfast Pudding

7 480 256
Ingredients Minutes Calories
Prep Cook Servings
8 h 0 min 4
Blueberry Buckwheat Breakfast Pudding
Health Highlights


1 cup Buckwheat groats, dry (soaked overnight)
2 cup Blueberries
2 tbsp Maple syrup, pure
1/2 cup Almond milk, unsweetened (or water)
1 medium Banana (s)
1/2 whole lemon(s) Lemon juice
1 tsp Vanilla extract, pure


1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.

2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.

3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.

4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.



*Prep time reflects overnight soaking of buckwheat groats.

Nutrition Facts

Per Portion

Calories 256
Calories from fat 15.6
Calories from saturated fat 2.9
Total Fat 1.7 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 26.7 mg
Potassium 345 mg
Total Carbohydrate 57 g
Dietary Fiber 6.9 g
Sugars 19.6 g
Protein 5.8 g

Dietary servings

Per Portion

Fruit 1.2
Milk Alternative 0.1

Energy sources