Yogurt breakfast bowl

Prep. Time: 10 min - Cook Time: 10 min - Total Time: 20 min - Yield: 2 servings

Ingredients

Caramelized Buckwheat:

• ½ cup raw buckwheats groats

• 2 tbsp. honey

• 2 tbsp. melted coconut oil

Blueberry sauce:

• 1 cup blueberries

• 1/2 cup orange juice

• 1/3 cup brown sugar

• 1 tsp. vanilla extract

• 1 tsp. cinnamon

Bowl:

•  ½ cup greek yogurt

• 1 tbsp. blueberry sauce

• 1 tbsp. honey

Toppings:

• Fresh fruits pieces: Watermelon, cherries, maracuya, blackberries, blueberries, currant

• 1 tbsp. chopped pistachios

• Fresh mint leaves

• 1 tsp. edible flowers

Instructions

1. Preheat oven to 150 C°. Line a baking sheet with parchment paper.

2. Add the buckwheat groats and drizzle with honey and melted coconut oil.

3. Toss well to combine.

4. Bake for 10 minutes until a golden brown. Set aside.

5. In medium saucepan combine all the blueberry ingredients and bring to a boil. Cook uncovered over medium heat 5 minutes. Set aside

6. In a breakfast bowl, place the yogurt, add the blueberry sauce, the buckwheat groats.

7. Top with the fruit pieces, pistachios, edible flowers and mint leaves, and additional toppings, as you like.

8. Top with sweetener as needed.

9. Serve right away.