Vegan Breakfast Recipe: Warm Blueberry Buckwheat with Hazelnuts

Warm Blueberry Buckwheat with Hazelnuts

July is National Blueberry Month, and Veronica Bosgraaf, Pure Food author and founder of Pure Organic has your perfect blueberry fix! Here is her Blueberry Buckwheat with Hazelnut recipe that is a great option for a healthy blueberry breakfast.


  • 1 cup whole-grain buckwheat cereal
  • ¼ teaspoon sea salt
  • ? teaspoon grated nutmeg
  • ? cup honey
  • ? cup fresh blueberries
  • ¼ cup chopped hazelnuts
  • ½ cup almond milk, homemade or store-bought


  1. Put 3 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the buckwheat, salt, and nutmeg. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the buckwheat is soft, about 10 minutes. Drain any excess water from the cooked buckwheat
  2. Spoon the buckwheat into serving bowls. Stir in the honey, blueberries, and hazelnuts. Serve hot with the almond milk poured over the top


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