Gluten Free Tropical Sunrise Buckwheat Cereal

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Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan.



In a small bowl, use a fork to mash banana until creamy. In a medium saucepan, mix together coconut milk, buckwheat cereal and salt. Over medium heat, stir occasionally until simmering. Continue stirring occasionally for approximately 3-5 minutes, or until mixture thickens and turns a warm cream color. Turn off heat, add mashed banana and stir to blend completely. Ladle into serving bowls, top with pineapple chunks, and sprinkle with nutmeg, if desired. Serve hot.


Cover any unused portion immediately to prevent skin from forming. It’s best served fresh, but leftovers can be tightly sealed and refrigerated for 2-3 days.

Makes 2 servings. Print this Recipe

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