Rise + Shine Buckwheat Breakfast Jar

Buckwheat breakfast bowl with toasted coconut, hazelnuts, orange juice and chia seeds. Easy prep the night before for a quick and healthy breakfast.

We woke up to 20cm of snow this morning, and for the first time this year it really felt like winter. Neither of us could sleep last night, it was like the silence of the snow falling down outside woke us up in the middle of the night. And so when I got up to go pee at 3am and took a peek outside, well it was all we could do to try to close our eyes and wait until morning. You see, we’ve been having a pretty grey winter here so far, very little snow, quite a bit of rain and the sunshine days have been few and far between. So today, today was a good day.

We’ve been doing quite a few early morning road trips, setting of in search of a little snow and adventure. And this is my favorite breakfast to have on the go – its what gets me up in the dark of the mornings! Prep it the night before for a quick and easy exit the next morning. Toasty buckwheat flakes, hazelnuts and coconut, soaked in sweet orange juice. Add whatever other extras you like, medjool dates, seeds, spices, and pomegranate seeds just make everything pretty! The variations are endless. This jar and some fresh snow make for a great start to any winter morning!


This isn’t a some much of a real recipe but more of an idea for you to take and make your own. My jar changes depending on what I have on hand, but the idea remains the same. If you can’t find buckwheat flakes, rolled oats will work just fine. I haven’t tried it yet but I’m sure grapefruit would be really nice here too! If you try let me know.

The yogurt as a base is totally optional and not necessary, the buckwheat mélange is juicy enough. I added yogurt here to keep my belly full while hiking up mountains, this version is oh so tasty and totally plant based if you’re looking for a dairy free option.

 Amounts here will make 2 jars.


3/4 cup buckwheat flakes
1/4 cup coconut flakes and
3 tablespoons chopped hazelnuts
2 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
Pinch ground cardamom
Juice and pulp of 2 large orange + water, as needed
1/2 teaspoon orange zest
2 medjool dates, finely chopped
1 tablespoon chia seeds
1 cup yogurt of your choice
1/3 cup pomegranate seeds
Honey, to drizzle if desired


Place buckwheat, coconut, chopped hazelnuts and sunflower seeds in a skillet over medium heat. Toast until fragrant, about 5 minutes, stirring often. Stir in the spices near the end and remove from heat. Let cool.

Place in bowl, add orange juice and pulp, add a little extra water if it seems to dry. Stir in the dates and chia seeds

Separate yogurt between two jars

Scoop the buckwheat mixture on top of yogurt, then top it off with pom seeds and a drizzle of honey

Seal and refrigerate overnight and enjoy the next morning

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    shelley ludman
    January 25, 2014 at 3:38 pm

    Looks delicious! Quite a step up from pre-ski breakfasts at timmy’s xx

  • Reply
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    March 14, 2016 at 8:36 am

    […] Recipe via happyheartedkitchen.com […]

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