Creamy coconut yoghurt blended with wild blueberries and banana makes up this lovely purple smoothie bowl with fluffy buckwheat groats topped with a mix of nuts and seeds and some refreshing mint.  If you have some buckwheat pre-prepared in your fridge, then this breakfast will take just a few minutes to put together.

Blueberry & Banana Smoothie with Buckwheat, Nuts & Seeds

The Balanced Kitchen
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Cuisine English
Servings 2 servings


  • 1 cup dry buckwheat groats rinsed
  • 1 large, ripe banana
  • 1.5 cups frozen blueberries
  • 1/2 cup coconut flavoured yoghurt or any you prefer
  • 2 handfuls mixed seeds and nuts
  • fresh mint leaves optional


  • Place the rinsed buckwheat groats into a pan, cover generously with water, bring to the boil then simmer for around 15 mins until cooked. Drain the water and rinse under running cold water in a sieve until cool. If you are using pre-prepared buckwheat groats, you can skip this step.
  • While the buckwheat is simmering, place the banana, blueberries and yoghurt into a blender and whizz up until smooth.
  • Place all of the prepared ingredients into bowls and top with the nuts, seeds and mint leaves, if using. Serve.
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