Buckwheat chia pudding

A Cold winter morning is the perfect time for warm nourishing meal. Here is my buckwheat chia pudding! rich in minerals and even a few amino acids to support your health, buckwheat is a must in everyone’s pantry.

Don’t be fooled by its name- buckwheat contains zero wheat – it’s actually a seed, making it naturally gluten free and grain free! Buckwheat has a light nutty flavour which is perfect for this dish!

My buckwheat chia pudding is extra delicious served warm, but for those on the run it’s really yummy popped into a glass jar and sprinkled with fresh nuts, seeds and some seasonal fruit.

serves one big breakfast


1/4 cup raw buckwheat kernels (if time pre-soaked)

2 tbsp chia seeds

2 tbsp of pumpkin seeds

2 tbsp sunflower seeds

1 tsp sesame seeds

1/2 tsp cinnamon

1 cup of milk – I like almond or coconut milk

optional 1 tsp raw honey or maple syrup



1. Place all your ingredients in a small saucepan over a low to medium heat.

2. Stir your yummy mixture, and then let it simmer for 5-10 minutes until the buckwheat softens (you should be able to easily squish the seed between your fingers) stirring every now and then

3. Once cooked, serve immediately and top with extra seeds, chopped nuts and frozen berries

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