Bejeweled Pomegranate & Orange Buckwheat Bowl

This breakfast provides a welcome splash of color and brightness during the colder, darker months. The pop of pomegranate seeds and winter citrus is so sweet and juicy! I love cooked buckwheat for this, but feel free to swap the porridge for other breakfast grains.

Orange & Pomegranate Buckwheat Breakfast Bowl

Grain | Protein | Fruit
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Active Time: 15 minutes
Inactive Time: 15 minutes
Servings 1



  • 1/4 cup dry buckwheat, 1 oz


  • 1 cup plant-based milk, 8 oz
  • Hemp seeds, to garnish


  • 1 orange, peeled and chopped
  • Handful of pomegranate seeds


  • Zest of about half of the orange
  • Dash of cinnamon
  • Splash of vanilla
  • Pinch of cardamom
  • Small pinch of salt


  • Buckwheat can be cooked the same way as oatmeal or any other grain. I like my porridge on the soupy side, so I cook my buckwheat until it’s slightly undercooked in water and then simmer a few more minutes with the milk and spices.
  • Cook a batch of buckwheat using a 1:2 ratio of buckwheat to water. Simmer, uncovered, until the grains are soft.
  • Portion out a single serving of cooked buckwheat and add in the milk and spices. Simmer for a few more minutes, to heat and meld the flavors. Top with the fruit and sprinkle with hemp seeds.
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  1. Pingback: Orange & Pomegranate Buckwheat Breakfast Bowl — Katie’s Conscious Kitchen | My Meals are on Wheels

  2. Pingback: Winter Citrus Recipes | Katie's Conscious Kitchen

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