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A bowl of Strawberry Pecan Cream of Buckwheat topped with coconut sugar, sliced strawberries, pecans, and chia seeds with a smaller bowl of strawberries in the background.
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Strawberry Pecan Cream of Buckwheat

Fall is in the air. Cozy up with a bowl of cream of buckwheat. Top with fruit, nuts, and chia seeds.
Course Breakfast
Cuisine American
Keyword Breakfast
Cook Time 10 minutes
Total Time 10 minutes
Servings 1
Author Jen

Ingredients

Stovetop

  • 1¼ cups water or milk - I add ¼ almond milk, the rest water
  • dash salt
  • 1/4 cup cream of buckwheat

Microwave

  • 1 - 1½ cup water or milk - 3/4 sea level (¼ milk, the rest water is goood!)
  • dash salt
  • 1/4 cup cream of buckwheat

Instructions

Stovetop

  • Bring water/milk/salt to a boil.
    Stir in cream of buckwheat.
    Return to a boil. Reduce heat to low; simmer 10 minutes stirring frequently.

Microwave

  • Stir cream of buckwheat and a dash of salt into water/milk into a two to three cup bowl. Microwave uncovered on medium 1½ - 3 minutes, depending on wattage. Watch for overflow. If the bowl looks like it may, stir and move from the center to outer edge.

Toppings

  • Strawberries, blueberries, raspberries, apples, dates, figs, banana, brown, raw, sucanat or coconut sugar, raisins, chia or hemp seeds

Notes

Coconut, oat, or hemp milk taste great too.