The Maple-Cinnamon Cereal Bowls


  • 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
  • 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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