This delicious apple cinnamon buckwheat cereal is just the thing you’ll want on a chilly winter morning. (At least that’s the case for me!) Buckwheat was one of those whole grains that it took entirely too long for me to finally try. In fact, it wasn’t until I made this buckwheat kale salad that I fell in love with it. Buckwheat is triangular in shape and when cooked, has a chewy consistency that reminds me a lot of oatmeal. It is also naturally gluten free and like oatmeal, is high in soluble fiber. If you want to try out this breakfast cereal but don’t want to splurge on a big bag of buckwheat, look for it in the bulk bins. You can pick up just a cup or two and save pennies while you try out a new whole grain!
I found that the shredded apple in this was a great way to add sweetness without adding any extra sugar. However, if you like things on the sweeter side, you may want to add some maple syrup or honey to the pot when you simmer your buckwheat. (Or drizzle on top once it is finished!) Feel free to double or triple this recipe for a larger crowd.
- ½ cup buckwheat
- ½ cup almond milk
- ¾ water
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ⅓ cup shredded apple (~1/2 large apple)
- Dash salt
- 1 tablespoon maple syrup (optional - for additional sweetness)
- In a medium saucepan, combine all of the ingredients listed. Bring to a simmer and cook for 10-15 minutes or until liquid is absorbed and the buckwheat has softened.
- Top cooked buckwheat with additional slices of fresh apple, cinnamon, walnuts or pecans, almond milk, and/or hemp hearts.