• Prep-time: / Ready In:
  • Makes 4 bowls

A sweet and nourishing breakfast is as easy as 1-2-3 with this simple recipe. Kasha, or toasted buckwheat groats, have a texture that’s similar to risotto with a more pronounced flavor. Here, it’s paired with a warm cherry compote and nutty hemp hearts.

Note: Hemp hearts are naturally gluten-free, but cross-contamination can be an issue.

cherry breakfast bowl

Ingredients

  • 1½ cups buckwheat groats (kasha)
  • 1 16-oz. bag frozen cherries
  • 4 tablespoons hulled hemp seeds (hemp hearts)

Instructions

  1. Cook kasha according to package directions.
  2. Meanwhile, add cherries and ½ cup water to a medium saucepan. Simmer 6 to 8 minutes, or until cherries are softened.
  3. Spoon groats into bowls. Top each serving with ⅓ cup cherry compote, and sprinkle with 1 tablespoon hulled hemp seeds.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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