Cinnamon Lavender Kasha with Honey & Berries

By • November 22, 2011 3 Comments

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Cinnamon Lavender Kasha with Honey & Berries

Author Notes: This is an easy, delicious and satisfying breakfast dish that can also be served as a dessert. My husband and I have eaten homemade museli with yogurt EVERYDAY for the past few years - and I was ready for a change. Having cooked kasha (also called buckwheat groats) before, I knew I loved the texture so decided to try it for breakfast. The result was a wonderful blend of sweet from the cinnamon and honey, herbal from the lavender, creamy from the soy milk and tart from the blackberries. You can obviously change the spices and toppings to just about anything your heart desires. Add a little whipped cream, and maybe some chocolate in place of the honey, and now you have dessert!Laura Robinson


Serves 2

  • 1 cup kasha or buckwheat groats
  • 2 cups soy milk or other dairy of choice
  • 1 cinnamon stick
  • 1 teaspoon dried lavender
  • 2 allspice berries
  • 2 tablespoons honey
  • 1 cup frozen berries, thawed
  • 1 pinch salt
  1. In a small saucepan, heat the kasha, milk, cinnamon stick, allspice berries, lavender and salt over medium-high heat.
  2. Bring to a boil and then reduce to a simmer until kasha is tender, about 10-15 minutes.
  3. Remove the cinnamon stick and allspice berries.
  4. Transfer to two bowls and top with honey and berries.

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