1-2tablespoonspeanut butteror other nut butter of choice
Optional: banana slices or other fruit to top
For soaked buckwheat groats:
Rinse raw buckwheat groats then place in a jar or small container. Add enough warm water to cover the groats completely and then let soak at room temperature for at least 6 hours – I usually just soak mine overnight.
After soaking, rinse the groats again before using.
For the buckwheat bowl:
Place rinsed, soaked groats, almond milk, and a pinch of salt in a small saucepan over medium-high heat.
Bring to a low boil and then reduce heat to a simmer. Cook for 15 minutes, stirring periodically until groats have softened but are still chewy. Note: it’s okay if it’s still a little too liquidy, as the buckwheat will continue to soak up the milk as it sits.
Remove from heat and stir in vanilla extract, maple syrup and cocoa powder.
Pour into a bowl and add peanut butter plus any other toppings of choice. Enjoy immediately or store in fridge and eat cold the next day.
Nutrition for whole recipe (based on 2 tsp maple syrup and 1 tablespoon nut butter): 285 calories, 12 g fat (2 g saturated fat), 43 g carb, 8 g fiber, 11 g sugar, 10 g protein
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