Sprouted Buckwheat Breakfast Bowl

Chef: Erica Podlowski
Serves: 4
Prep Time: 15 min + overnight
Total Time: 15 min + overnight

1 cup sprouted buckwheat (substitute sprout rice, quinoa, wheat berry)
1 cup milk or alternative (try coconut milk, nut milk, soy…)
2-4 Tablespoons chia seeds (more for a thicker consistency)
1/2 cup yogurt (optional)
pinch of salt
1/2 tsp cinnamon, ginger, pinch of nutmeg (optional)


  1. Prepare your sprouts. Kasha takes about 3 days to mature. Make sure you rinse Kasha grain very well! You can use any other variety of sprouts mentioned above. Have fun and be creative!
  2. To a medium sealable container, add sprouts, milk, chia seeds, salt yogurt and spices (if using)
  3. Stir well to combine, seal and place in the refrigerator or cool place overnight
  4. In the morning, give it one more stir and it’s ready to eat!
  5. Top with fresh or dried fruit, nuts, seeds, nut or seed butter, honey for a sweet or scramble eggs, tofu, cheese, vegetables for a savoury. The options are endless!


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