The Maple-Cinnamon Cereal Bowls

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

If a bowl of cereal doesn’t keep you full until lunch, try these heartier whole-grain cereal bowls. They’re made with buckwheat groats, which despite its name is not at all related to wheat and is naturally gluten-free. I like to make a big batch of this cereal at the beginning of the week, store it in individual serving containers, and then eat it like I would cereal for a fast and satisfying breakfast. It’s delicious hot or cold. Soaking buckwheat in a bowl of water for as little as 20 minutes before cooking will help remove its natural bitterness. You can also soak it overnight in the fridge.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 servings, almond milk, breakfast, buckwheat groats, chopped or sliced fresh fruit, contributed, cook 1 min, easy, fine sea salt, ground cinnamon, modern, prep 5 min, pressure cook, pure maple syrup, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore, vanilla extract, water

Prep Time

5 min

Cook Time

1 min

Servings

6 servings

Ingredients

2 cups buckwheat groats
3 cups Water
1 tsp ground cinnamon
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp fine sea salt
almond milk
Chopped or sliced fresh fruit

Instructions

Drain and rinse the buckwheat, then combine it with the water, cinnamon, maple syrup, vanilla, and salt in the Instant Pot and secure the lid. Move the steam release valve to Sealing and select Manual/Pressure Cook to cook on high pressure for 1 minute.
Let the pressure naturally release for 10 minutes before moving the steam release valve to Venting. When the floating valve drops, carefully remove the lid and stir the cooked grains.
Serve the buckwheat right away with almond milk and fresh fruit, or store about 1 cup of cooked grains in each of several airtight containers in the fridge for 1 week and serve chilled or warm for a quick weekday breakfast.

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