For the full experience, make this recipe with the Drop Recipes app.
recipe 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.Inspired by: https://recipes.instantpot.com/recipe/the-maple-cinnamon-cereal-bowls/
recipe updated Mar 19, 2020