Chia Seed Breakfast Bowl

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  • 2 small Banana
  • 1.25 cup Almond Milk - (homemade)
  • 0.5 teaspoon Vanilla Extract
  • Cinnamon - to taste
  • 4 tablespoon Chia Seeds
  • 2 tablespoon Buckwheat Grouts - raw
  • 2 tablespoon Dried Blueberry - or currants
  • 2 tablespoon Pecans - raw and chopped
  • 2 pinch Ground Cardamom (Cardamon)
  • 2 tablespoon Hemp Seeds
  • Maple Syrup - to taste
  • With a fork mash the bananas in a medium sized bowl. Stir in the almond milk, vanilla, and cinnamon. Stir in the chia seeds. Cover with plastic wrap and place in
  • the fridge overnight.
  • In a small bowl add the buckwheat grouts, dried blueberries, and pecans and cover with water. Soak overnight on the counter.
  • In the morning divide the chia seed mixture into two bowls. Drain and rinse the soaked buckwheat, blueberries, and pecans and sprinkle half over each serving of chia pudding. Then top with an additional sprinkle of cardamom, hemp seeds, and a drizzle of maple syrup if desired.
For the homemade almond milk check out our easy recipe for Low FODM
approved homemade nut milks.


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