Ingredients
- 1 cup Bob’s Red Mill Gluten Free buckwheat cereal
- 3 cups almond milk (or milk of choice)
- 2 tsp pumpkin pie spice (I use Primal Palate but you can pick some up at Trader Joe’s!)
- 1/2 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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