Hot Buckwheat Cereal with Maple Cinnamon Apples
I love oatmeal for breakfast. There is just something about a hot bowl of heaven that is so comforting. But, lately I have been trying to find some new grains to mix it up a bit. Enter, buckwheat.
Now, if you have never heard of buckwheat before, you are probably thinking…what?! I thought this was a gluten free blog. Oh yes, dear. It is. Despite its name, buckwheat is in fact, not wheat at all. It is wonderfully gluten free, and is a great substitute for oatmeal. Buckwheat is also a nutritional powerhouse. It is rich in fiber, magnesium, manganese, niacin, protein, and iron. All things our body needs. It is definitely one of those “stick to your ribs” kind of comfort foods. It is so warm and comforting, and will keep you full ALL morning.
And on a side note, buckwheat isn’t actually a cereal, it’s a pseudocereal. Pseudocereals are not grass-like grains (i.e. wheat), but broad leaf plants, which means it is more closely related to rhubarb than wheat. And no, I’m not trying to give you a science lesson, but you know you will need this little fact the next time you are watching Jeopardy.
These cinnamon apples really jazz up the buckwheat. You don’t have to add much sweetness to the dish because the apples impart so much natural sweetness. This dish is definitely going to become a breakfast staple in my house.
Ingredients
- 1/4 Hodgson Mill Buckwheat Creamy Hot Cereal
- 1 medium apple (I used a gala apple)
- 1 tsp cinnamon
- 1 tsp Earth Balance Buttery Spread (or you can use regular butter)
- 1 tbsp real maple syrup
Instructions
- Cook buckwheat on the stove according to box directions.
- While buckwheat is simmering, cut an apple into thin slices. Over medium heat, melt buttery spread, add apple slices and cinnamon and cook, stirring frequently for 4-5 minutes. When the apples are soft, add the maple syrup and pour over cooked buckwheat.
- Serve and enjoy!