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!
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.