Morning Kasha


Prep Time

5 minutes

Prep Notes

This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.

Cooking Time

2 minutes


4 servings


1 cup cooked kasha
1 apple, diced
2 tbsps almond or cashew butter
2 tbsps water (use more if needed)
1 tsp cinnamon
Dairy or non-dairy milk
Maple syrup


Place cooked kasha in a steamer over boiling water and steam until warm

Combine warm kasha and apple in a breakfast bowl.

In a separate bowl, mix nut butter with 2 tablespoons of water.

Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).

Pour nut sauce over kasha and apples and mix well.

Sprinkle with cinnamon and drizzle with maple syrup.

Add a splash of the milk of your choice.


Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.

Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.