If you’re avoiding oatmeal because of possible gluten cross-contamination, enjoy a bowl of warm cream of buckwheat cereal instead. Top this hearty cereal with chopped pears, dried cherries, and toasted almonds for a satisfying morning meal.
2 cups fat-free milk
1/2 cup uncooked cream of buckwheat
2 tablespoons plus 2 teaspoons sugar, divided
1 tablespoon light butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
2 cups chopped ripe pear
1/4 cup dried cherries
2 tablespoons water
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds, toasted
How to Make It
Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.
While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.
Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.
Buckwheat is a misleading term. It's not wheat but rather a naturally gluten-free seed that yields this delicious, creamy hot breakfast. It's a whole grain, which carries many health benefits such as helping to reduce blood cholesterol levels, and is less starchy and higher in fiber than gluten-free corn or rice.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.