Morning Kasha

Ingredients

• 170 g (1 cup)cooked kasha
• 1apple, diced
• 30 ml (2 tbsp)almond butter or cashew butter
• 30 ml (2 tbsp), plus more if neededwater
• 5 ml (1 tsp)cinnamon
• to tastenon-dairy milk
• to tastemaple syrup

Instructions

1. 1

   Warm the kasha

   Set the cooked kasha in a steamer over boiling water and steam it until warm.

2. 2

   Add the apple

   Put the warm kasha and diced apple together in a breakfast bowl.

3. 3

   Mix the sauce

   In a separate bowl, combine the nut butter with 2 tablespoons (30 ml) of water.

4. 4

   Adjust the texture

   Beat the mixture with a fork until creamy, adding a little more water if needed. Keep it thick enough to coat the kasha rather than run.

5. 5

   Dress the kasha

   Pour the nut sauce over the kasha and apple, then mix well.

6. 6

   Finish and serve

   Sprinkle with cinnamon, drizzle with maple syrup and add a splash of your chosen milk.

What is kasha?

Kasha is a Russian word for porridge or cooked grain, and it is often associated with buckwheat groats. This breakfast uses already-cooked kasha, turning a savoury-style staple into a warm, sweet bowl.

The apple brings freshness, while the nut butter makes a creamy sauce that clings to the grains. It is a handy way to give leftover kasha a different role.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 12g protein, 78g carbs, 20g fat.

Most of the carbohydrates come from the kasha, apple and maple syrup; the nut butter provides much of the fat and some protein. To balance the bowl, serve it with extra fresh fruit and use a modest drizzle of syrup.

Choosing and warming the kasha

Cooked kasha: use chilled leftovers or freshly cooked grain, as long as it is ready to eat. The recipe does not specify a particular grain, though buckwheat is a familiar choice for Russian-style kasha.

Gentle heat: steaming warms the grains without drying them out. Stir or loosen them in the bowl if they are packed together after chilling.

Getting the nut sauce right

Nut butter: almond and cashew butter both work; choose one that stirs smoothly. A thick butter may need a little more water than the listed 30 ml.

Texture: blend with a fork until the sauce looks creamy and pourable, but not watery. Add extra water gradually so it does not become too thin.

Balancing the bowl

Apple: dice it into small pieces so it distributes through the warm grain. A crisp, tart apple gives a pleasing contrast to the sweet toppings.

Cinnamon and syrup: add them at the end, then taste and adjust the maple syrup to your preference. A splash of non-dairy milk softens the bowl without needing to thin the nut sauce.

When to serve it

This is a quick breakfast when the kasha is already cooked: warming and assembling take only a few minutes. If starting with cold leftovers, steam until the grains are warm throughout.

Serve it on its own for breakfast or alongside extra fruit. The nut butter gives the bowl richness, while the apple adds a fresh, juicy bite.

Recipe notes & tips

• Warm the kasha gently so it stays moist.
• Break up any clumps before adding the apple.
• Add water to the nut butter a little at a time.
• Keep the sauce creamy rather than runny.
• Taste before adding more maple syrup.
• Add the milk just before serving for the texture you like.

Variations

• Use pear: swap the diced apple for ripe pear for a softer, mellow fruit flavour.
• Add dried fruit: stir in raisins or chopped dates for extra sweetness.
• Try another spice: use a pinch of ground ginger alongside the cinnamon.
• Toast the nuts: scatter chopped toasted almonds or cashews over the finished bowl.
• Make it savoury: leave out the maple syrup and cinnamon, and season the kasha with a little salt.

Common mistakes to avoid

• Overheating the kasha: it can dry out; steam only until warm.
• Adding all the water at once: the sauce may turn thin; incorporate it gradually.
• Using a stiff nut butter: whisk it thoroughly with the water before pouring.
• Cutting large apple pieces: they are harder to mix through; dice the apple small.
• Over-sweetening: maple syrup can dominate the bowl; drizzle it on gradually.

How to store

Store leftover kasha and apple separately in covered containers in the fridge and use within 2 days. Reheat the kasha until warm, then assemble with freshly mixed nut sauce and toppings; the finished bowl is best eaten straight away.

Frequently asked questions