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Recipes Breakfast:

Coconut yogurt with blueberry GLOW compote and buckwheat granola

Athena Calderone
Coconut yogurt with GLOW blueberry compote & buckwheat granola


Buckwheat Coconut & Seed Granola:

1 cup raw buckwheat groats
½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons sesame seeds
1 cup coconut flakes
1 teaspoon ground cinnamon
½ teaspoon ground ginger
A pinch of flaky Himalayan sea salt
1 ripe banana
4 Medjool dates, pitted and chopped
2 tablespoons coconut oil
2 tablespoons maple syrup

Blueberry GLOW Compote:

1 cup organic blueberries, fresh or frozen
2 tablespoons organic maple syrup
2 teaspoons vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon GLOW

Coconut Yogurt


Buckwheat Coconut & Seed Granola:

Preheat oven to 350° F
In a large bowl, stir the buckwheat with the seeds, nuts, coconut flakes, ground cinnamon, ground ginger and sea salt.
In a separate bowl, mash the banana and dates with a fork. Add to the buckwheat mixture along with coconut oil and maple syrup. Mix well. Spread across a baking sheet and bake for 20-25 minutes, stirring once halfway through, until golden brown. Let cool.

Blueberry GLOW Compote:

In a large mixing bowl, combine all ingredients and stir.
Let sit at room temperature until berries are soft and release their liquid.

Coconut Yogurt with Granola and GLOW Compote:

Spoon yogurt into a bowl and give it a swirl. Spoon the blueberry GLOW compote atop and sprinkle with granola.

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