Ever wondered what comfort in a bowl tastes like? Let me introduce you to the Date Belilah Bowl. This humble breakfast is more than just a recipe; it’s a story of Egyptian mornings, the smell of simmering buckwheat, and the promise of something sweet without the sugar rush.

Back in Egypt, we didn’t have boxed cereal stacked in the pantry. Instead, mornings often started with the bubbling sound of buckwheat groats simmering gently on the stove. The aroma? A dreamy mix of coconut and cinnamon that filled the house and pulled even the sleepiest person out of bed.

The best part? Despite the name, there’s no wheat in buckwheat — it’s naturally gluten-free, wholesome, and makes you feel like you’re doing something good for your body (even if you load up on toppings… which I highly recommend).

Whether you enjoy it hot and steamy in the winter or chilled from the fridge on a summer morning, this bowl of goodness has you covered.

Servings

Ingredients

Base

2 cups uncooked buckwheat (rinsed)
2 cups water
4 cups unsweetened nut or other nondairy milk (homemade almond milk is amazing here)
1 tsp ground cinnamon
4 pitted dates (finely chopped)

Toppings

2 tbsp unsweetened shredded coconut
2 tbsp dried currants
2 tbsp walnuts (crushed)
Pinch of ground cinnamon

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Instructions

In a medium saucepan, combine the buckwheat and 2 cups water. Cook until tender, about 30 minutes.
In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and chopped dates. Cook for 10-15 minutes, or until the milk has slightly reduced and the mixture has thickened.
For each serving, scoop ½ cup of the steeped buckwheat into a bowl and pour about ¼ cup of the warm milk over it.
Top with a spoonful of shredded coconut, a sprinkle of currants, crushed walnuts, and a pinch of cinnamon.