If you are looking to fuel yourself and your family with a warm and comforting bowl that will fill y’all up for hours, this Coconut Buckwheat Cereal is an absolute winner!
I’m a breakfast eater through and through, but I have to admit, that buckwheat cereal has never been a part of my morning routine… that is, until now.
I don’t start my day without breakfast. I’m not one that can skip it and not eat until mid-morning or even lunch like some people I know. I’ve gotta fuel my body with a healthy and hearty meal in order to get my brain going.
I mean, as much as I’d like to say it’s the coffee that gets me going, I’m pretty certain it’s the healthy grub I put in my body first thing in the morning.
If you know me, you know I’m an oats gal through and through.
The obsession is strong!
But when I was asked to try out my friend Ginny’s new cookbook, the High-Protein Vegan Cookbook, and saw that she had a Buckwheat Coconut Porridge Cereal, I was instantly intrigued to give it a try. It just sounds totally comforting, and if it’s high in protein, it’s bound to give me the energy boost I need to get a whole lotta work done first thing in the morning.
Ginny’s book also includes a boat-load of other winners like:
Broccoli Veggie Dippers
Chickpea Salad Crostini
Lemon Strawberry Protein Muffins
Pesto & Crispy Tofu Flatbread Sandwich
Amazing Lentil Energy Balls
Peanut Butter Snack Squares
3-Layer Tacos with Kale Slaw
Artichoke Flatbread with Crumbled Seitan
Fried Hoison Tofu with Peanut Sauce Touched Udon
Ummm anyone else wiping drool off the screen at this point too? Yeah, everything sounds pretty forkin amaze-balls if you ask me! You’ve got to get yourself a copy of the book if you haven’t already!
So just to answer a few questions about the actual recipe and how to make buckwheat cereal before I get to it, cause I know you’re gonna ask…
Can I use almond/soy/oat/cow/etc milk instead of coconut cream in this buckwheat cereal?
That is totally up to you. I have only make this recipe as stated in the cookbook, with the coconut cream, and it came out totally rich and creamy. Coconut cream is generally a solid, so my guess is that using a different type of milk would just result in a less creamy or thick porridge, but I think it would work
Let me know down in the comments what you end up using and the results you have! It helps others out!
Can I double this recipe?
Absolutely! More people are going to be so much happier if you do! I would just suggest using a larger stock pot so it doesn’t overflow.
We have a nut allergy – can we replace the peanut butter?
This would be great with a sunbutter instead!
Do you have the calorie count/macros/weight watcher points/etc for this buckwheat cereal recipe?
I actually don’t keep track of calories, macros, points, or anything like that and don’t have the time or resources to calculate them for the hundreds of free recipes I’ve created on my site. Feel free to plug the ingredients to one of the many calculators throughout the internet in order to calculate them for yourself.
What I love the most about this Coconut Buckwheat Cereal is just how easy it is to come together.
Let me show you just How to Make Buckwheat Cereal
- Bring 3 cups of water to a boil.
- Add the buckwheat cereal (I picked up Bob’s Red Mill, but you can also get it in your bulk market as well), cinnamon, and salt to the boiling water.
- Reduce the heat to medium-low, and cover for 8 minutes, stirring occasionally. The cereal should be slightly thickened and creamy at this point.
- Stir in the peanut butter (or any nut butter of your choosing – cashew butter would be awesome here!), coconut cream, and pure maple syrup.
- Enjoy cereal topped with pecans, chia seeds, and coconut flakes. If it’s not as sweet as you’d like, add a drizzle of maple syrup on top.
Now that you know how to make it, it’s time to snap a pic and load it onto instagram (tagging me of course @happyfoodholly) so I can share your creation!
- 3 cups water
- 1 cup creamy buckwheat cereal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup natural peanut butter
- 1/2 cup coconut cream
- 1/8 cup pure maple syrup
- 1/2 cup pecans
- 2 teaspoons chia seeds
- coconut flakes
- In a medium saucepan, bring 3 cups of water to a boil.
- Add buckwheat cereal, cinnamon, and salt to the boiling water. Reduce heat to medium low, and cover for 8 minutes, stirring occasionally. Cereal should be slightly thickened and creamy.
- Stir in the peanut butter, coconut cream, and pure maple syrup.
- Enjoy cereal topped with pecans, chia seeds, and coconut flakes. If it's not as sweet as you'd like, add a drizzle of maple syrup on top.
Bob's Red Mill Mighty Tasty Gluten-Free Hot Cereal, 24 oz (Pack of 4)
Thai Kitchen Gluten Free Coconut Cream, 13.66 fl oz
Kirkland Signature 100 Percent Maple Syrup, Dark Amber, 33.8 Fluid Ounce
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Nutrition Information:Yield: 4 servings Serving Size: 3/4 cup
Amount Per Serving: Calories: 1