Take a break from the classic oatmeal breakfast and switch things up!
Ingredients
2/3 cup
Water
(160 g (reserve 2 tbsps))
1/3 cup
Buckwheat groats, dry
(Available in 16-ounce bags)
2 date(s)
Dates
(Available in 4-ounce bags)
1/2 cup
Apple
(cubed; core removed; About 1/2 medium-sized)
1/3 cup
Butternut squash
(68 g; Available in 16-ounce bags)
1/3 cup
Unsweetened Almond Milk
(81 g (Available in 32-fluid-ounce cartons))
1 tbsp
Pumpkin seeds (pepitas)
(Available in 14-ounce bags)
1 tbsp
Coconut, shredded, unsweetened
(Available in 8-ounce bags)
Instructions
In a medium-sized pot, bring the water to a boil (reserve 2 tbsps). Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.
In a separate pan over medium heat, add the reserved water and the dates. Add the apples and butternut squash and cook for 15 minutes or until soft.
Transfer the cooked buckwheat into bowls. Add the almond milk and top with the apples, butternut squash, pumpkin seeds and unsweetened shredded coconut. Enjoy!
Notes
Flavor Options: Add cinnamon to apples and butternut squash as they cook.
Additional Toppings: Top with berries or other nuts and seeds.
Leftovers: Refrigerate in an airtight container for up to five days.
