I have recently discovered a new breakfast fav, and when I say that ‘I’ discovered it, what I mean is that my brilliant friend Steph educated me about the joy of buckwheat and told me about what she often has for breakfast and I err stole her idea, so all credit to her really. I’ve used buckwheat before to mill the groats into flour to make bread and pancakes, but I haven’t really known what to do with the whole groats. Turns out, you don’t have to do much at all with them apart from consume them – as they are or soaked. Buckwheat is gluten free, despite its name suggesting otherwise, and has a nutty feel and taste about it. It’s crunchy – chewy after being soaked – and is generally yummy and filling.
I find that I need to eat some form of protein and/or good fats in the morning to keep me going, otherwise I am starving hungry all day. I recently went to a seminar about food nutrition and the topic of why some foods, for example, toast, oats and fruit, will fill some people up for hours, and how for others they can satisfy for a short period of time and then suddenly they are ravenous. It’s all about how our bodies perceive the fuel, use the sugars, store the fat, and create energy from the food we eat – amazing really. I find it pretty interesting how people vary so much when consuming food, like the feeling after eating an apple – some people find apples are a refreshing and satisfying snack, whereas others are left feeling hungrier than before they’d eaten one. Nuts!
My recent new concoction which doesn’t really have a name other than a ‘breakfast bowl’, which is a genius name for throwing a whole of lot of real, good, whole food, in together. I have been loving my breakfast bowls as the combo of real foods has been keeping me full until lunchtime, which is some sort of amazing as I am the worlds most frequent snacker.
You can put whatever you like in your breakfast bowl, but this is my standard combo at the moment.
1/2 a cup of your choice of milk – I usually use coconut or homemade almond milk
2 tablespoons of oats
3-4 tablespoons of buckwheat groats
1/2 – 1 tablespoon of chia seeds
1/2 a teaspoon of cinnamon
A sprinkle of cacao nibs – to your taste
Blueberries – I buy frozen berries and defrost them over night
It’s not essential but preparing this the night before gives all of the ingredients time to soak and do their thang. Pop everything except for the berries into a bowl, or into a glass or BPA free container if you plan to take it work/school/elsewhere. Give everything a mix around and then put the bowl into your fridge for the night. Leave some blueberries out over night (or defrost them in the morning), then throw these on top of the soaked breakfast bowl in the morning, and then give it all a bit of a mix and you’re good to go.
This is a really nourishing and balanced breakfast and should keep you full and energised for a good few hours.
NB – This isn’t a particularly sweet breakfast so if you require a bit more of a sweet start to your day, you could add a wee (like, not much at all) splash of pure maple syrup to the combo – or raw honey. If you don’t eat much sugar then I think you’ll find that the berries and the nut milk – which is naturally a little sweet – is enough but, but otherwise you might need to train yourself a little more slowly get to used to a more savoury start to the day.
Alternatives and other ideas of ingredients to use
You can make loads of different variations to the above. Consider using nuts (pre activated/soaked and strained), seeds, some dried fruit – currents, cranberries, chopped apricots or dates (don’t go too dried-fruit-crazy though), other berries/fresh fruit of your choice, a dollop of your fav nut butter.
I hope you enjoy it!