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ALMOND BUTTER BUCKWHEAT BOWL

Get extra crunch and healthy fats thanks to hemp seeds.

“I love adding cold Greek yogurt as a topping since it gives the dish a more complex, creamy texture and gut-friendly probiotics,” says New York City-based recipe developer Julia Gartland.

This recipe is part of our meal prep series. Click here for the full plan.

Ingredients

  • 1 cup cooked buckwheat porridge
  • ⅓ cup unsweetened plant-based milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cacao nibs
  • 2 tablespoons hemp seeds
  • 1 tablespoon almond butter
  • ½ cup mixed berries
  • 2 tablespoons Greek yogurt

Directions

  1. In a medium bowl, mix together the porridge with the plant-based milk, vanilla extract, maple syrup, cinnamon, cacao, hemp seeds, and almond butter. Transfer mixture to an airtight container.


  2. Place the berries and Greek yogurt in two small separate containers and store everything in the fridge.


To Serve

  1. Microwave porridge for up to one minute or until warmed throughout. Top with berries and Greek yogurt.


Recipe development, food styling & photography by Julia Gartland