Chia Seed Breakfast Bowl
4 tbsp chia seeds
25 cups almond milk, (it‚Äôs great made with Homemade Almond Milk)
2 small bananas, chopped small
1/2 tsp pure vanilla extract
2 pinches cinnamon
2 tbsp raw buckwheat groats, soaked
2 tbsp raisins, soaked
2 tbsp whole raw almonds, chopped and soaked
couples pinches cinnamon
2 tbsp hemp seeds
Mash bananas in a medium-sized bowl.
Stir in chia seeds.
Whisk in the almond milk, vanilla, and cinnamon until combined.
Place in fridge overnight to thicken.
Add buckwheat groats, raisins, and chopped almonds into another bowl.
Cover in water and soak overnight in the fridge or on the counter.
In the morning, place your desired amount of chia pudding into a bowl.
(Note: at this point, you can blend your chia pudding if a smooth texture is desired, but I don‚Äôt bother).
You can add more almond milk if you want to thin it out in the morning.
Or, if it‚Äôs too thin, add more chia seeds to thicken it up.
Drain and rinse the buckwheat/almond/raisin mixture.
Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds.
Serve with a drizzle of maple syrup, if desired.
Store leftovers in the fridge for 1-2 days.