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.