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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.6 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.7 g

View full nutritional breakdown of MAKEOVER: Roasted Buckwheat Breakfast Cereal (by CHRISKENANDKIDS) calories by ingredient
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MAKEOVER: Roasted Buckwheat Breakfast Cereal (by CHRISKENANDKIDS)

Submitted by: CHRISKENANDKIDS

View the original recipe for Roasted Buckwheat Breakfast Cereal

Introduction

Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast. Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast.
Number of Servings: 4

Ingredients

    1 cup roasted buckwheat or kasha, rinsed
    2 tablespoons sliced almonds
    2 tablespoons wheat germ, ground
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2 Tbsp. Craisins

    2 cups skim milk or almond milk (not included in nutritional information)
    2 cups any fruit (not included in nutritional information for me)

Tips

You can also use 4 dates, sliced instead of Craisins. Since dates can be tricky to cut and get stuck on your knife, try chopping the dates with kitchen scissors.


Directions

Preheat the oven to 300 degrees Fahrenheit.
Spread the rinsed buckwheat and almonds on a sheet pan. Toast the almonds while drying out the buckwheat until almonds are light in color, about 5 minutes.
Transfer the almonds and buckwheat to a large mixing bowl. Stir in the flax meal and spices. Add the dates and toss the mixture well. The dates will stick to the mixture, which ensures they won't clump together. Store in closed container for up to 3 weeks.

To prepare cold:
Combine 1/2 cup buckwheat mixture with 1/2 cup cold skim milk. Add 1/2 cup blueberries and eat!

To prepare hot:
Combine 1/2 cup buckwheat mixture with 1/2 cup water and 1/2 cup skim milk in a small saucepan. Bring to a simmer and cook for 10 minutes. Serve with 1/2 cup blueberries.


Serving Size: Makes 4 servings, 1/2 cup granola each serving, 1/2 cup milk and 1/4 cup blueberries






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