Breakfast Buckwheat Bowls with Fruit

Try these Breakfast Buckwheat Bowls with Fruit if you're looking to get out of that breakfast recipe rut. These buckwheat bowls are super healthy, filling, and tasty. They are also gluten free!

As a food blogger, I always have dozens of lunch and dinner recipe ideas that I want to try. But our breakfasts are usually super predictable.

We do overnight oats most weekdays days (such as these tropical overnight oats, or of these overnight oat topping ideas). And on weekdays we switch off between homemade breakfast sandwiches and pancakes (such as these carrot cake pancakes or pumpkin spice pancakes - because I like to sneak in a little hidden veggies in our pancakes!).

I don't get too creative with breakfast because I am always SUPER HUNGRY FIRST THING IN THE MORNING. I just do what's quickest and requires the least effort on my part.

Anyone else like this??

Related recipe: Buckwheat Tea

Buckwheat for breakfast

Once I discovered that buckwheat makes a GREAT morning porridge, I was excited to have another option for a quick breakfast recipe. 

Buckwheat cooks in just 10-15 minutes, and it's pretty much impossible to mess it up. Which is perfect for mornings - I don't function well before I have my coffee.

Related recipe: Pumpkin Cream of Wheat Breakfast

Buckwheat breakfast bowls

For this recipe, I cook buckwheat in a mixture of water and milk (any milk - cow's milk or a vegan milk alternative) and a bit of agave syrup. Cooking buckwheat in water+milk+agave gives it a nice flavor and makes it a bit sweeter than if you were to cook in in plain water.

It's the same idea as cooking oatmeal - it doesn't taste great if it's just cooked in water without milk or any sweetener.

Then I simply top the buckwheat with fresh fruit, a drizzle of agave or honey, some chia seeds, shredded coconut, and basically anything else that I like!

Super simple.

Related recipe: Breakfast Grits with Caramelized Peaches

Healthy breakfast

These buckwheat bowls are loaded with nutrients: Buckwheat itself is SUPER nutritious. It is a pseudograin, meaning it's not really a grain, but people eat it like it's a grain. Buckwheat has fiber, protein, and a ton of nutrients and vitamins. Buckwheat is also gluten-free.

I wrote more about buckwheat in my recipe for buckwheat kasha with mushrooms, if you are curious to learn more about buckwheat.

The fruit adds fiber, antioxidants, and vitamins. All of this means you have a very tasty, filling bowl that is good for you.

Not bad for a 15 minute breakfast!

Perfect for meal prep

You can double or triple the buckwheat recipe and cook a bunch of it, so you have cooked buckwheat ready to top with fruit and eat for breakfast. PERFECT for meal prep!

Or just cook it the night before and then top with fruit in the morning, so you don't have to think about breakfast first thing in the morning. If you're like me and you're tempted by less healthy breakfasts in the morning, this is a smart thing to do.

More breakfast bowl recipes to try: Chocolate Cream of Wheat Bowls

Other variations for these buckwheat bowls

You can switch up these buckwheat bowls so you are not eating the same thing every day. Some ideas for you below:

• Top the buckwheat bowls with different fruit, such as sliced strawberries, mango, apples, pears, raspberries, blackberries, or peaches
• Stir in a heaping tablespoon or two of Greek yogurt to give the buckwheat kasha a thicker consistency
• Add a pinch of cinnamon and brown sugar instead of agave or honey
• Add some hemp hearts for extra crunch and nutrition (get them here)
• Top these with freeze dried fruit. I absolutely LOVE freeze dried strawberries on top of breakfast buckwheat! These are great and last me a while
• Add some slivered almonds, crushed walnuts or pecans, or pepitas (such as these) and some dried fruit, such as dried cranberries or raisins to these breakfast buckwheat bowls. It's a great crunchy and sweet combination!

Looking for more buckwheat recipes??

I got you covered!

• Buckwheat kasha with mushrooms and onions - a quick and easy buckwheat side dish
• Buckwheat bowls with roasted vegetables - amazingly satisfying dinner buckwheat bowls topped with a zesty tahini sauce
• Buckwheat bowls with roasted sweet potato, kale, and chickpeas - another great buckwheat dinner, this one is vegan, topped with a tasty avocado sauce

Looking for more easy breakfast ideas?

Try these reader favorites:

• Whipped cottage cheese bowls - you've GOT to silky smooth, lump-free, curd-free cottage cheese bowl. High in protein and SO tasty!
• Mango whipped cottage cheese bowls - whipped cottage cheese blended with mango
• Pepper eggs in a hole - a super easy low-carb keto breakfast and a great way eat veggies for breakfast
• 15-minute no-bake vegetable frittata for two - another easy low-carb keto breakfast - this frittata is made on the stove top and is perfect to split between 2 people! Please don't judge me for the awful pictures, these are from my early days of food photography!

Print Recipe

4.67 from 9 votes

Breakfast Buckwheat Bowls with Fruit

Try these easy Breakfast Buckwheat Bowls with banana and blueberry if you are looking to get out of that recipe rut. These are quick and easy to make and easily customizable for a healthy breakfast. Great for meal prep, too!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast Recipes

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: 2

Author: Kate

  Cook Mode: Prevent your screen from going dark

Ingredients

• 1 cup water
• ¾ cup milk - such as almond milk or coconut milk (cow's milk is OK too)
• ¾ cup buckwheat groats - uncooked
• 2 tablespoons agave syrup - divided (or maple syrup or honey)
• 1 banana - sliced
• ½ cup blueberries
• 1 tablespoon unsweetened shredded coconut
• 1 teaspoon chia seeds

Instructions

• Combine the water, milk, buckwheat, and 1 tablespoon of agave syrup (or honey) in a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, or until the buckwheat is fully cooked. There should still be a little bit of liquid left, that is OK.
• Optional: use an immersion blender to pulse the buckwheat into more of a "porridge" texture. I usually skip this step.
• Divide the cooked buckwheat between two bowls, and top each bowl with sliced banana, blueberries, shredded coconut, chia seeds, and a drizzle of agave syrup. Serve warm. See notes for additional topping ideas and substitutions.

Notes

• You can use cow's milk if you prefer.
• Use unsweetened almond milk or soy milk if you don't like your breakfast too sweet, or skip the agave or honey if you are using sweetened milk.
• The boiling mixture might foam a little as it cooks, that's OK. Just use a spoon to skim off the foam, if you prefer.
• You can use honey instead of agave, if you prefer.
• Other topping ideas: hemp hearts, sliced strawberries, freeze-dried fruit, raisins, craisins, brown sugar, cinnamon.

Nutrition

Calories: 254kcal (13%) | Carbohydrates: 51g (17%) | Protein: 7g (14%) | Fat: 4g (6%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 2g | Cholesterol: 7mg (2%) | Sodium: 65mg (3%) | Fiber: 5g (20%) | Sugar: 24g (27%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.