Roasted Buckwheat Breakfast Cereal
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 326.5
- Total Fat: 4.9 g
- Cholesterol: 2.4 mg
- Sodium: 80.4 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 7.0 g
- Protein: 12.8 g
View full nutritional breakdown of Roasted Buckwheat Breakfast Cereal calories by ingredient
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
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1 cup roasted buckwheat or kasha, rinsed
2 tablespoons sliced almonds
2 tablespoons flax seeds, ground
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 dates, pit removed and sliced
2 cups skim milk
2 cups blueberries--or any fruit
Tips
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
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
Member Ratings For This Recipe
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KARENZFIT
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OSCARA
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LSIG14
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EARTHTONED84
This breakfast surpasses the recommended amount of carbs in one sitting by a lot. I would say a quarter cup would be an appropriate amount with a piece of fruit. I can't believe SP would recommend that consuming 60 grams of carbs is healthy & in the interest of people who are trying to lose weight - 1/22/13
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ETHELMERZ
