Buckwheat Pumpkin Breakfast Pudding

Buckwheat Pumpkin Breakfast Pudding

4.5 of 5 (2)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Buckwheat Pumpkin Breakfast Pudding calories by ingredient


Plant Based recipe packed with 15 grams of fiber and 12.4 grams of protein per serving! Plant Based recipe packed with 15 grams of fiber and 12.4 grams of protein per serving!
Number of Servings: 5


    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)


Refrigerate leftovers. Enjoy 5 days of buckwheat 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 servings

Number of Servings: 5

Recipe submitted by SparkPeople user LUCYSMOM09.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Very good! - 7/13/20

  • no profile photo

    This was very good. I had never eaten groats before and they blended in nicely with the pumpkin puree that we had made. - 4/7/20