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Home » Breakfast » Buckwheat Oatmeal Breakfast Bowl

Buckwheat Oatmeal Breakfast Bowl

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 9, 2017
4.58 from 7 votes


Last Updated June 12, 2020 | 0 Comments

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Learn how to make a healthy Buckwheat Oatmeal Breakfast Bowl which will get you off to a healthy start in the morning!

So, I’m going to be honest real quick- my brain is mush. I have literally sat here for the past 10 minutes trying to think of something clever to say, and I have nothing. I find that I go through phases where, creatively, I am totally on and pumped and ready for my next project. I would happily create, style and photograph all day long and simply retreat into my own little creative bubble. But writing? Putting that creative energy into words? Total struggle. Now, I could psychoanalyze myself, but I won’t because in the end it’s probably just hormones. Besides, I have to leave to pick up my child in 20 minutes. But, if see some shorter posts the next couple days, this is probably why.

Not to worry, though, the food will be on point (at least my version anyway).

To get your weekend started and boost me back up after a long run, I made oatmeal. But not just any oatmeal- buckwheat oatmeal. I don’t know why, but I am obsessed with buckwheat. To be honest, I didn’t really notice a difference in taste from buckwheat oatmeal and regular oatmeal, but that may have something to do with all the other AWESOME things added to this bowl- banana, cinnamon, cocoa nibs, sunflower seeds, almond butter…

If there is any way to start a day (right) it is with a bowl of this.

Buckwheat Oatmeal Breakfast Bowl drizzled in peanut butter

Buckwheat Oatmeal Breakfast Bowl covered in seeds strawberries and peanut butter

diagonal photo of Buckwheat Oatmeal Breakfast Bowl covered in seeds strawberries and peanut butter

A Bowl of Buckwheat oatmeal

Buckwheat Oatmeal Breakfast Bowl

Buckwheat Oatmeal Breakfast Bowl

4.58 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make a healthy Buckwheat Oatmeal Breakfast Bowl which will get you off to a healthy start in the morning!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 447 kcal

Ingredients
 
 

  • ½ cup dry creamy buckwheat hot cereal - cooked according to package instructions
  • Milk of choice - almond, cow, soy, coconut
  • 1 banana - sliced in half horizontally
  • 7 fresh strawberries - slice
  • ½ cup fresh blackberries
  • ¼ cup cocoa nibs
  • ¼ cup pomegranate arils
  • ¼ cup roasted sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • 2 tablespoon almond butter
Prevent your screen from going dark

Instructions
 

  • Prepare oatmeal according to package instructions and divide between two serving bowls.
  • While the oatmeal is still hot add desired amount of milk to each bowl, dividing fruit, seeds and peanut butter between bowls.
  • Serve immediately.

Nutritional Information

Calories: 447kcal | Carbohydrates: 44g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Sodium: 7mg | Potassium: 671mg | Fiber: 13g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 39.5mg | Calcium: 134mg | Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Buckwheat Oatmeal Breakfast Bowl
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Enjoy!

Buckwheat Oatmeal Breakfast Bowl

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

97 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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