Oat and Buckwheat Breakfast Bowls

Prep Time: 15 Minutes
Cook Time: 2 Hours
Servings: 2
Difficulty: Easy


  • ¼ cup whole grain buckwheat  
  • 1 cup water 
  • ½ cup rolled oats 
  • 2 Tbsp. chia seeds 
  • 1 cup non-dairy plant protein milk 
  • 1 banana, mashed 
  • 2 Tbsp. cacao nibs 
  • 6 strawberries, sliced 
  • 2 Tbsp. pomegranate arils 
  • 2 Tbsp. no sugar added sunflower butter 

Nutrient Analysis

Calories from Fat150
Total Fat18g (28% DV)
Saturated Fat4.5g (22% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium85mg (4% DV)
Carbohydrates57g (19% DV)
Dietary Fiber8g (32% DV)
Vitamin A6%
Vitamin C60%


  1. In a medium bowl, combine the buckwheat and water. Stir, then place in the refrigerator for 2 hours or overnight. 
  2. In a medium bowl, combine the rolled oats, chia seeds, and plant protein milk. Stir, then place in the refrigerator for 2 hours or overnight. 
  3. Remove the buckwheat from the refrigerator and place in a fine mesh strainer, then rinse with water.  
  4. Remove the oat mixture from the refrigerator and add the strained buckwheat groats to the oat mixture.  
  5. Stir in the mashed banana and divide into two bowls. Top evenly with cacao nibs, sliced strawberries, pomegranate arils, and sunflower butter. 
  6. Serve and refrigerate leftovers. 

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