Creamy Berry Buckwheat



Creamy Berry Buckwheat is the perfect oatmeal substitute! Loaded with protein and fiber and a sweet berry taste, this hot breakfast cereal is a hit with the kids and even the pickiest breakfast eaters.


• 1 (13.66 oz) can coconut milk (regular, not lite) and water to make up the difference (follow liquid amount on buckwheat package for 1 cup)

• ½ piece kombu (optional, no taste) Sea vegetable, packed with essential minerals

• 1 cup creamy buckwheat

• ¼ cup xylitol or sweetener of choice

• ¼ teaspoon sea salt

• ¼ teaspoon ground cinnamon

• 1 tablespoon organic salted butter

• 1 tablespoon unrefined virgin coconut oil

• 2 teaspoons vanilla extract

• ¼ teaspoon KAL liquid stevia, or to taste (optional for sweeter taste)

• 2 cups frozen mixed berries (raspberries, blueberries, blackberries) or berries of choice

• Nuts or seeds; pumpkin seeds, sliced almonds and/or ground flax (optional)

• Shredded coconut (optional)



1. In a 3-quart saucepan, bring the coconut milk, water and kombu (if using) to a boil.

2. Add buckwheat, cover and bring down to a simmer (low heat) for about 10 minutes.

3. After 10 minutes, stir well to incorporate any extra liquid. If it seems too liquidy, cook 2-3 minutes longer, but it will continue to thicken as it cools.

4. Add xylitol or sweetener of choice, salt, cinnamon, butter, oil, vanilla and stevia (if using). Mix well.

5. Add berries to thaw and heat through for 3 minutes.

6. Serve into bowl. Sprinkle with nuts, seeds or coconut if desired.


Quick notes

You can find kombu in the Asian section at a health food store and online. It is a powerhouse for your immune system and an easy way to add nutrition to your diet… like adding a multivitamin to your food.

You can grind the kombu in a nut and spice grinder and leave in the recipe or just put a piece in and take it out before serving.

If the buckwheat gets too thick just add a splash of water or coconut milk to desired consistency.

You can make a double batch or if there is any left over, just store in the refrigerator in an airtight container and heat it up the next morning for a quick on the go breakfast.

My trick to heating up leftovers: add some coconut milk to a sauté pan over medium-low heat and cover for 5-10 minutes stirring every few minutes… it will return to a delicious creamy consistency.

Kaufmann 1 Friendly

Number of servings (yield): 4


To make dairy-free or vegan substitute the butter for coconut oil

Frozen berries work best, but fresh can be used too.

Share on facebook
Share on Facebook
Share on reddit
Share on Reddit
Share on email
Share via Email
Share on twitter
Share on Twitter

Leave a Reply