Nourishing Breakfast Pudding

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5 from 1 review

Yield: 2 bowls 1x


  • 1 cup uncooked organic buckwheat (soaked overnight in warm water)
  • 3/4 cup almond milk
  • 1 ripe banana
  • 3 tablespoons chia seeds (if you want to use less chia seeds than use less milk)
  • 1 teaspoon cinnamon
  • 1 tablespoon maca powder (optional but I love using it)
  • Topping ideas: fresh fruit, coconut flakes, granola, nut butter


  1. Strain soaked buckwheat and rinse to get rid of any slimy-ness
  2. In a blender been together buckwheat, almond milk, banana, chai seeds, cinnamon and maca until creamy
  3. Pour into bowl and top with desired toppings
  4. *Will stay good for 5 days in fridge!
  • Author: rachel mansfield
  • Category: vegan, gluten free
  • Cuisine: breakfast