Toasted buckwheat with coconut recipe: Veggie Mama breakfast

Toasted Coconut Buckwheat

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Vegetarian


Quick! before the weather gets too cold, have this toasty, crunchy, sweet buckwheat breakfast. So good.



  • 1/4 cup buckwheat
  • 2 tablespoons desiccated coconut
  • a handful of walnuts, chopped
  • A sprinkle each of pumpkin seeds, sunflower seeds, sour cherries, white mulberries, and whatever else you’ve got lying around (I use mostly the Loving Earth stuff)
  • Yogurt/milk/coconut cream
  • 1 banana
  • a few strawberries/blueberries/raspberries/all three!
  • And when in season – you MUST have fresh mango in it. Holy schnikies, it is utterly divine – I look forward to it every summer!


  1. Toast the buckwheat in a dry frying pan over medium heat for a few minutes until it starts to get some colour.
  2. Add the walnuts and the coconut and toast for a few more minutes, stirring constantly, until all is golden and toasted. You can add a little coconut oil toward the end, if you like.
  3. Add your other nuts, seeds, and sour cherries to toast for a minute, and then set aside to cool.
  4. Serve with your yogurt or milk (mine HAS to be coconut milk, real coconutty), chopped banana and all the berries you can fit.

Keywords: toasted buckwheat cereal, toasted buckwheat breakfast, buckinis