It’s October, and our pomegranate trees are bursting with ripe fruit! The children love pomegranate seeds, but I have more of a love/hate relationship with them. Although the seeds are quite tasty, the kids look like animals eating dead, bloody prey when they eat this fruit! The juice spatters their clothes and drips down their arms to the floor. They smile happily, oblivious to the extreme stress I suffer as they eat pomegranates. I managed to sneak some of the seeds away from my wild beasts this morning to dress up my hot breakfast cereal for the Fall, and it was SO good!!!
If you’ve been following my blog for a while you may have read some of my other posts on creamy buckwheat. It is really healthy, and makes a great hot breakfast cereal! Buckwheat is high in flavonoids, magnesium, manganese, copper, phosphorous, and fiber. It helps keep cholesterol and blood pressure down, and helps regulate blood sugar levels. This makes buckwheat a GREAT food for those struggling with diabetes! I’ve found that the weird aftertaste you can sometimes get from using buckwheat flour in baking is almost nonexistent in the creamy buckwheat hot breakfast cereal. I usually make a pot of it at the beginning of the week, which lasts for a few days. For more information on the health benefits of buckwheat, see this article.
Before we get to the recipe for the creamy buckwheat hot breakfast cereal, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Hot Breakfast Cereal:
- 1 Cup Creamy Buckwheat
- 2 Cups Water
- 1 Cup Unsweetened Almond Milk or Coconut Cream
- 1/4 Cup Maple Syrup or Xylitol (Xylitol is a low carb, natural sweetener that tastes and bakes like sugar)
- 1 Tsp Vanilla
- 1 Tsp Organic Cinnamon
- 2 Herbal Spiced Tea Bags (optional)
- 1/2 Cup Organic Pumpkin (optional)
Toppings (all to taste)
- Raw Pecan Pieces
- Pumpkin Butter
- Pomegranate Seeds
To make your buckwheat, first rinse and drain the dry grains. Place them in a medium sized ceramic non-stick pot. Add all of the other ingredients to the pot, as well, and cook over medium heat. Stir frequently, or it will clump on the bottom. Buckwheat takes longer to cook than oatmeal. It should take around 10-15 minutes for the liquid to be absorbed and the cereal to be thick. Once it is sufficiently cooked, turn the heat off.
Serve in bowls and top with the above toppings. I like to use about 2 tablespoons of the pecans, 2 tablespoons of the pomegranate seeds, and 1 tablespoon of the pumpkin butter. Enjoy!