Cooking for One

Hot Buckwheat Cereal

January 14, 2020
3 Ratings
Photo by James Ransom. Food Stylist: Drew Aichele. Prop Stylist: Sophie Strangio.
  • Prep time 2 minutes
  • Cook time 10 minutes
  • Serves 1
Author Notes

Buckwheat is a great alternative to oatmeal for when you want something that's filling and warm; it's also a nice option if you have gluten or wheat sensitivities. The fancy toppings add pops of flavor and nutrition, like omega-3s and protein, but feel free to mix things up with different combinations of fruits, seeds, nuts, and yogurts. —Anna Billingskog

Test Kitchen Notes

This recipe is shared in partnership with S'well. —The Editors

What You'll Need
  • For the cereal:
  • 1/4 cup cream of buckwheat cereal
  • 3/4 cup water or milk of choice
  • 1 pinch salt
  • 1/4 cup freeze-dried raspberries
  • 2-3 tablespoons whole-milk yogurt (I prefer a plain sheep's milk yogurt, but feel free to use your favorite)
  • Honey, for drizzling
  • For the seed mix:
  • 3 tablespoons raw buckwheat groats
  • 4 tablespoons hemp seeds
  • 2-3 tablespoons chia seeds
  1. In a small pot over medium heat, stir the cream of buckwheat cereal into boiling milk or water and add a pinch of salt.
  2. While stirring, let cook for about 5 minutes, or until the water is absorbed and the cereal is cooked and creamy.
  3. If you like your hot cereal creamier, add water or milk 1-2 tablespoons at a time until the desired consistency is reached.
  4. Spoon the hot cereal into your breakfast bowl, or to-go container. Top with the yogurt, freeze-dried raspberries, and seed mix. Drizzle with honey. Let sit a moment to let the chia seeds bloom, or enjoy right way.

See what other Food52ers are saying.

1 Review

Coral L. January 14, 2020