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Anyone else tired of oatmeal?!! Good, because there’s something called Buckwheat Cereal and it’s gluten free (despite the word “wheat” in its name), high in fiber, hearty and it tastes SO GOOD!!!!! I think it might actually be my new fav. Today I’m sharing gluten free WARM PUMPKIN BUCKWHEAT CEREAL topped with pecans and maple syrup!
Ingredients
- 1 cup Bob’s Red Mill Gluten Free buckwheat cereal
- 3 cups almond milk (or milk of choice)
- 2 tsp pumpkin pie spice you can buy it from the store or make your own!
- ½ cup chopped pecans
- 4 tbsp maple syrup
- sprinkle of sea salt to finish
Instructions
- In a small pot over medium heat, add buckwheat cereal and almond milk.
- Bring to a gentle boil and reduce heat to low.
- Stir in pumpkin pie spices.
- Cover and set timer for 10 minutes.
- Remove from heat and divide into bowls.
- Add pecans on top, sea salt, and drizzle with maple syrup.
- Be transported to heaven.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Can you make this ahead of time and reheat when you want to eat it?
Hi SaraLynn, YES! And it’s a great idea. I usually make this recipe and store leftovers in the refrigerator, and warm up to enjoy it during the week!