Buckwheat Breakfast Bowl Recipe Is a Healthy, Gluten-free Breakfast Breakfast Gluten-free

In Egypt, we didn’t have boxed cereal, so this was our morning wake-up call. There was nothing better than the smell of the buckwheat simmering, coconut and cinnamon wafting through the air. 

Despite the name, there’s no wheat in here, so it’s gluten-free. It’s also referred to as groats. This comes together in a flash if you precook the buckwheat in the rice cooker, and the best part is, you can eat it hot or cold.

Cuisine: Egyptian
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes
Total Time: 45 to 50 minutes
Servings: 4

Ingredients

• 1 cup uncooked buckwheat, rinsed
• 2 cups homemade almond milk
• 1 teaspoon ground cinnamon
• 4 dates, pitted and finely chopped

Toppings

• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons dried currants
• 2 tablespoons walnuts, crushed
• ground cinnamon

Here's how to make it:

1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
2. In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon and dates. Cook for 10 to 15 minutes, until the milk has somewhat reduced and the mixture has thickened.
3. For each serving, scoop 1/2 cup of the steeped buckwheat into a bowl and pour 1/4 cup of the milk over it. Top with a spoonful of shredded coconut, some currants, walnuts and a pinch of cinnamon. Delish-ness! Makes four 1/2-cup servings.

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