We’re obsessed with bowls by Anni Kravi! This Scandinavian blogger stole our hearts last spring – via Instagram, of course – and before we knew it, we were seeing her work re-grammed across our favorite platforms faster than we could say Blueberry Boost…
With summertime coming and everyone getting in a vacation mood, I knew I wanted to make this recipe something to suit the atmosphere: energizing, easy, fresh, and definitely with seasonal berries. Although it’s not yet full season here in Finland, some local berries are already starting to appear in the markets, and I just cannot keep my hands off them.
I started making (and liking) raw buckwheat porridges last summer, and I still can’t get enough of all the different variations. I love these raw, fruity breakfasts because they are not only tasty and super easy to make, but also nutrient-filled and light enough for warmer summer days. From this blueberry breakfast bowl, you’ll get antioxidants from the blueberries; potassium and manganese from the banana; fiber and protein from the buckwheat; and essential fatty acids from the flax seeds. I also like adding some maca for an energy boost.
Raw buckwheat & wild blueberry porridge
1 large banana
5 oz wild blueberries
3 1/2 oz buckwheat groats (a scant 1/2 cup)
3 1/2 oz oat milk (a scant 1/2 cup)
1 Tbsp flax seeds
½ tsp cardamom
1 tsp maca (optional)
Soak the buckwheat in fresh water overnight.
In the morning, rinse the groats well and then just blend them together with all other ingredients until smooth.
Serve the porridge with your choice of extra toppings. Some of my favorites are fresh berries, dried mulberries and coconut.