Hot Millet and Buckwheat Cereal

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  • Each serving
  • 130 cal
  • 2g fat (0g sat)
  • 0mg chol
  • 160mg sodium
  • 23g carb
  • 3g fiber
  • 1g sugars
  • 4g protein


  • 1/4 cup whole millet, rinsed thoroughly
  • 1/4 cup whole buckwheat
  • 1 cup coconut milk or nut milk
  • 1 cup filtered water
  • Pinch of unrefined salt
  • Spices, nuts or dried fruits (see note for topping ideas)


Place all ingredients in a small pot and soak overnight in the refrigerator.

To cook cereal, place it on the stovetop, covered, over low heat. Let simmer slowly for about 20 minutes, stirring occasionally. Add extra water if the cereal is too thick. Stir in toppings and enjoy warm.

Special notes:

For topping ideas, read our story “Beyond oatmeal.”

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