By Cathe Olson
Here’s a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.
2 cups raw buckwheat groats
2 tablespoons maple syrup or honey (optional)
1/4 cup nut or seed butter
Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with sweetener and nut or seed butter until completely combined. Cool. Store in covered jar in refrigerator. To serve, place 1/2 cup of cereal in bowl. Cover with milk. Add fresh or dried fruit if desired.