Vegan Gluten Free Blueberry Walnut Buckwheat Breakfast Bake – Made in Microwave

I have been having to leave the house quite early a couple of times this week, so I’ve been making my breakfast the night before so it is all ready for me when I wake up. Just one less thing to worry about, and is a better option than a lot of “quick” breakfast options – Most cereals are very high in sugar, as are a lot of the breakfast “bars”. I’ve been having oatmeal on the chillier mornings, but is very nice, but this buckwheat bake is a good mix of oatmeal and a muffin. Heat it up slightly before eating it and maybe top it with a little jam and/or peanut butter or almond butter and you’ve got a filling and delicious breakfast to get yer day goin’!

Prep time
Cook time
Total time
Serves: 2-4
  • ¼ cup buckwheat flour (ground up buckwheat groats)
  • 1 tbs buckwheat groats
  • 1 tbs chia seed
  • 2 tbs gluten free oats
  • 1 tbsp flax meal
  • ¼ tsp baking powder
  • ½ tsp egg replacer
  • ½ tsp cinnamon
  • 1 tbs chopped walnuts
  • 1 tbs thompson raisins
  • 4 tbs unsweetened apple sauce
  • 3 tbs unsweetened almond milk / soy / hemp / rice
  • ½ tbs light agave nectar / maple syrup / honey
  • ½ tsp pure vanilla extract
  • ¼ cup + 2 tbs frozen blueberries, partially thawed / fresh blueberries
  1. Get out a medium-sized bowl and add in the buckwheat flour, buckwheat groats, chia seeds, gluten free oats, flax meal, baking powder, egg replacer, cinnamon, walnuts and raisins and mix together.
  2. Next, add in the wet ingredients - Applesauce, milk, agave and vanilla extract and mix well until everything is combined. Fold in the blueberries.
  3. Distribute the mixture evenly into two ramekins. Cook in microwave for approximately 5½ minutes. (I did it in rounds of 1½ minutes). Be careful removing since the ramekins will be hot. Allow to fully cool and then cover and place in the fridge or eat in the ramekin or transport onto a plate.
  4. Serve with some jam, more walnuts or some peanut/almond butter. Cut them in half if you want a smaller portion since they are dense and quite filling.
Nutrition Information
Serving size: ½ Cake Calories: 131 Fat: 3.1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 24.9 Sugar: 12.6 Sodium: 10 Fiber: 3.7 Protein: 3.3 Cholesterol: 0

If you would like a very similar baked version of this, check out the Baked Gluten Free Blueberry Buckwheat Breakfast Cake (it’s even yummier!).





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  1. What a pretty looking breakfast bake.

  2. […] Gluten Free Apple Walnut Buckwheat Breakfast Bake November 25th, 2012 Clare Similar to the Blueberry Walnut Buckwheat Bake, but with apple! I like to eat these warmed up and topped with Tofutti cream cheese and jam. So […]

  3. […] Vegan Gluten Free Blueberry Buckwheat Breakfast Bake January 10th, 2013 Clare Now that I’ve moved into a new apartment, I now have a working oven again! So, I’ve tweaked this recipe I posted a few weeks ago that was cooked in the microwave. This version is baked and very low sugar. It is a delicious breakfast and perfect for those looking for a gluten free bake. If you want to check out the microwave version, you can find it here. […]

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