Buckwheat Cereal

/ Kristen Yarker Nutrition/
buckwheat cereal.jpg

Are for looking to shake up your breakfast game? This satisfying cereal uses under-appreciated buckwheat. Don’t let the name fool you. “Buckwheat” has nothing to do with wheat, in fact, it’s gluten free. This cereal is vegan, and IBS-friendly (low FODMAP). And, delicious. This recipe makes 4 large servings. So, cook up a batch one morning and eat it for the rest of the week (can be eaten warm or cold).

BUCKWHEAT CEREAL INGREDIENTS:

  • 1 cup buckwheat groats

  • ½ cup chia seeds

  • 3 cups milk or plant-based milk alternative (e.g. oat milk)

  • 1 cup water

  • 1 teaspoon cinnamon

  • Pinch of salt

  • Fresh or dried fruit or maple syrup (for topping)

BUCKWHEAT CEREAL DIRECTIONS:

  1. In a medium bowl, combine all the ingredients. Stir well. Refrigerate overnight.

  2. Pour the mixture into a saucepan. Slowly ring to a boil over medium-high heat, stirring frequently.

  3. Lower the heat to medium and cook for 8 minutes, stirring constantly making sure to scrape the bottom of the pot to prevent the cereal from sticking.

  4. Serve topped with fresh or dried fruit or a touch of maple syrup.

  5. Refrigerate leftovers.

For 125 recipes other delicious, healthy recipes, check out my new cookbook: The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle. Get your copy HERE.

Buckwheat Cereal

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