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
For the cereal:
cream of buckwheat cereal
water or milk of choice
whole-milk yogurt (I prefer a plain sheep's milk yogurt, but feel free to use your favorite)
In a small pot over medium heat, stir the cream of buckwheat cereal into boiling milk or water and add a pinch of salt.
While stirring, let cook for about 5 minutes, or until the water is absorbed and the cereal is cooked and creamy.
If you like your hot cereal creamier, add water or milk 1-2 tablespoons at a time until the desired consistency is reached.
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.