Hot and Creamy Cinnamon Breakfast Kasha

I've had this delicious kasha every day for breakfast this week.  It's wonderfully creamy and satisfying and so, so easy to make.  I am now on my way to buy another box so I can make more and more and more of it this week.  The directions are on the box for the basic mixture-I recommend adding cinnamon and a good pinch of salt as well as a drop or two of vanilla - to really bring out the flavors.  I think almond milk is just perfect here too, resulting in a breakfast pudding far more decadent in taste than regular old oats!

You will need:

• Kasha (roasted buckwheat)
• Milk of choice (I used Silk unsweetened almond)
• Cinnamon, sweetener, vanilla, and salt (salt is important here)
• Fruit for garnish (optional)

1. Mix kasha and milk in a large bowl in approximately a ratio of 1 part kasha to 4 parts milk (or follow the box instructions)
2. Add the remaining spices to taste.
3. Microwave on high for 5 minutes.  Watch closely-you don't want the kasha to overflow and create a mess.  If the kasha seems to be rising to high in the bowl, stop the microwave and stir everthing, or transfer the mixture to a larger bowl.
4. Let sit one minute, then stir.
5. Enjoy!