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Buckwheat Breakfast Bowl

By onegreenplanet.org

Buckwheat Breakfast Bowl

Cook:10min

This comes together in a flash if you precook the buckwheat in the rice cooker, and the best part is, you can eat it hot or cold.

Updated at: Thu, 21 Nov 2024 12:25:07 GMT

Nutrition balance score

Great

Glycemic Index

53

Low

Glycemic Load

32

High

Nutrition per serving

Calories325.7 kcal (16%)

Total Fat8.9 g (13%)

Carbs60.1 g (23%)

Sugars24.6 g (27%)

Protein8 g (16%)

Sodium78.5 mg (4%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupbuckwheat

uncooked, rinsed

2 cupsalmond milk

1 teaspoonground cinnamon

pitted and finely chopped

2 tablespoonsunsweetened shredded coconut

2 tablespoonsdried currants

2 tablespoonswalnuts

ground cinnamon

Instructions

View on onegreenplanet.org

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Notes

1 liked

1 disliked

Moist

Bland

Easy

Delicious

Go-to

Annelie Holgersson· 5 months ago

Surprisingly tasteless. I tried to turn left-overs into a version of over-night oats by adding some yoghurt and chia seeds. Think I might try that again, so I consider this more inspiration than anything else.

Dovila· 2 years ago

This is so good! Lightly sweet because of the dates, but not too much. Filling and delicious!