Bored with oatmeal? Try this.
I love oatmeal. I always make a double serving of 5 minute rolled oats (as in 1 cup dry) and typically eat the whole thing. On days I eat oatmeal for breakfast, I sometimes forget to eat lunch because it’s so filling and satisfying, it keeps me going until late afternoon, sometimes even dinner time!
But, in an effort to switch it up a little, I’ve been experimenting with buckwheat lately. It’s neither a grain, nor related to wheat, but rather the seed of a plant related to rhubarb, and is 100% gluten-free. And it is delish.
I prefer to keep the seed whole instead of grinding it, as some recipes call for. You can make is savory or sweet, but at the request of a client who can’t eat fruit, I wanted to create a fruit-free breakfast bowl. This is so simple and fast to make, and a great alternative to oatmeal. I find that despite it being a complete protein (23 g per cup, which is about half of your daily needs) and super high in fiber (17g per cup which may be more than some people eat in a year!) I find it to be a little on the lighter side in terms of satiety.
You will find buckwheat most typically in the bulk section, but Bob’s Red Mill also has it pre-packaged.
Check out the recipe below, and please share your favorite buckwheat toppings in the comments! I am new to using it, and would love some ideas.
And drumroll, please:
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I created the guide based on the popularity of my grocery store tours, which I typically give at least once a week. Everyone who does the tour, usually sends 2 or 3 other friends to do it as well, so I don’t even advertise it on my website, but am always busy with them. In fact, I gave one to Ivanka Trump last summer, and she recently requested I bring her entire team on one! So it’s quite popular, eye-opening, informative, and extremely useful.
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- 1/2 cup buckwheat
- 1 cup water
- handful raw or soaked almonds
- 1/4 tsp. cinnamon
- pink salt, to taste
- Bring water to a boil, add buckwheat, and cook about 10 minutes, until all water is absorbed.
- Remove to serving bowl, sprinkle with salt, cinnamon, and almonds. Enjoy!