• 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.

Prep Time: 5 minutes

Cooking Time:  2 minutes

Yields: 4 servings

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


  • 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