Vegetarian

Buckwheat Pumpkin Breakfast Pudding is for Breakfast.

Buckwheat Pumpkin Breakfast Pudding takes 60 minutes to prepare.

Buckwheat Pumpkin Breakfast Pudding takes 15 minutes to cook.

Buckwheat Pumpkin Breakfast Pudding makes 5 servings.

The ingredients for Buckwheat Pumpkin Breakfast Pudding are:

2 cups raw buckwheat groats (I use Bob's Red Mill Organic) NOT SAME AS TOASTED BUCKWHEAT OR KASHA
1 1/4 Silk Almond Unsweetened Milk (no carragenan)
3 Tbsp chia seeds
1 ripe (speckled) banana
2-3 pitted dated
1 15oz can of 100% pure Pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon of nutmeg
raisins or walnuts to sprinkle on top (optional)

Here is how you make Buckwheat Pumpkin Breakfast Pudding:

Add groats to a large bowl with 4-5 cups of filtered water and soak overnight or at least 1 hour. Rinse well to remove the gelatinous coating. The 2 cups will expand to 4 cups. Reserve one cup to add back to the final pudding. Add the rinsed groats, minus the one cup reserve, and all other ingredients to blender. I use Blendtec. This is very thick so you will need a food processor or heavy duty blender.Taste and add stevia if you want a sweeter taste.Serving Size: 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user LUCYSMOM09.

The nutritional information for Buckwheat Pumpkin Breakfast Pudding is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 335.8

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 45.1 mg
• Total Carbs: 69.4 g
• Dietary Fiber: 15.1 g
• Protein: 12.3 g

The dietary needs meet for Buckwheat Pumpkin Breakfast Pudding is Vegan