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.
Calories: 203kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 281mg | Potassium: 152mg | Fiber: 3g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
