Instant Pot The Maple-Cinnamon Cereal Bowls

For the full experience, make this recipe with the Drop Recipes app.

recipe by Megan Gilmore

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Mar 19, 2020


  • Buckwheat groats icon
    Buckwheat groats
    2 cups (328g)
  • Water icon
    3 cups (720ml)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Sea salt icon
    Sea salt
    about ¼ tsp (2g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Maple syrup icon
    Maple syrup
    ¼ cup (60ml)
  • Strawberries icon
    as needed
  • Almond milk icon
    Almond milk
    as needed


  • kCook icon Wooden spoon
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Soak buckwheat for at least 20 minutes and up to overnight
  2. Rinse with water
  3. Drain with sieve
  4. Add buckwheat groats, water, vanilla extract, sea salt, ground cinnamon and maple syrup to the inner pot
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, High, 1 min
  7. Natural release - 10 min
  8. Quick release
  9. Stir
  10. Serve
  11. Top with strawberries and almond milk
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.