Homemade Buckwheat Cereal: A Quick, Gluten-Free Breakfast

Buckwheat is a unique seed-grain that tastes best in this Homemade Buckwheat Cereal. It’s easy, delicious, quick and totally customizable for a great breakfast and snack food!

This is a great gluten-free recipes that I make on a regular basis to have around the house. Eat it out of hand; sprinkle it on yogurt. Cover with milk for meal. Top your oatmeal, smoothie or ice cream. You get it– this buckwheat cereal goes everywhere! Whether you are living gluten-free or just looking for a cool new breakfast and snack food, this Buckwheat Cereal might just be your new favorite!

Buckwheat, despite the name, is not related to wheat nor does it contain any gluten. But, it does have lots of good nutrition: these little seeds contain a wealthy of minerals like manganese, copper, magnesium and phosphorus. Buckwheat is also very high in fiber, low in fat and high in protein. Look for buckwheat (often labeled as buckwheat groats) or kasha, which is toasted buckwheat. I usually use the raw buckwheat here, but the kasha would work too!

{Looking for more buckwheat recipes? How about these noodles, some biscuits or some muffins?}

Homemade Buckwheat Cereal

Ingredients

1 cup raw buckwheat (not kasha)
1½ cups filtered water
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup raisins
¼ cup chopped dried apricots
¼ cup shredded coconut
2 Tablespoons chia seeds
2 Tablespoons coconut oil
1 Tablespoon honey or maple syrup

Directions

1. Mix together buckwheat and water. Soak for one hour, then drain and rinse.
2. Drizzle coconut oil and honey onto buckwheat and toss to coat.
3. To bake: Line a rimmed baking sheet with parchment paper. Pour buckwheat into pan and bake at 325º for 20 minutes, checking for doneness. Buckwheat should be very browned and dry (not sticky) to the touch. Stir remaining ingredients into the buckwheat in the pan, and bake 10-15 minutes longer, or until buckwheat is browned. This ensures the fruit and seeds don’t get too burned.
4. To dehydrate: layer buckwheat mixture onto lined dehydrator sheets, and sprinkle with raisins. Dehydrate at 115º for four-eight hours, or until buckwheat is crispy.
5. Let buckwheat cool completely before storing in airtight container.

Yields: 8-12 snack-sized servings