Buckwheat Groats Breakfast (Print Version)

Nutty buckwheat groats with crunchy nuts and fresh fruit. Gluten-free, vegetarian, and naturally wholesome.

# What You'll Need:

→ Buckwheat Base

01 - 1 cup buckwheat groats, raw hulled
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Toppings

04 - 1/2 cup mixed nuts, roughly chopped
05 - 1 cup fresh fruit, diced
06 - 2 tablespoons honey or maple syrup
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 cup milk or plant-based milk

# Steps to Follow:

01 - Rinse the buckwheat groats thoroughly under cold running water until the water runs clear.
02 - In a medium saucepan, combine buckwheat groats, water, and salt. Bring to a boil over medium-high heat.
03 - Reduce heat to low, cover, and simmer for 10-12 minutes, or until the groats are tender and the water is absorbed.
04 - Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate the grains.
05 - Divide the cooked buckwheat equally between two serving bowls.
06 - Top each bowl with mixed nuts and fresh fruit. Drizzle with honey or maple syrup if desired, and sprinkle with ground cinnamon.
07 - Serve warm, with milk or plant-based milk poured over according to preference.

# Additional Tips::

01 -
  • It keeps you full until lunch without feeling heavy or sluggish.
  • The nutty flavor pairs with almost any topping you have on hand, sweet or savory.
  • Buckwheat cooks faster than steel cut oats and tastes better reheated the next day.
02 -
  • Do not skip the rinse or your groats may taste slightly bitter and cook unevenly.
  • Let the cooked buckwheat rest covered; lifting the lid too soon releases steam and leaves the texture gummy.
03 -
  • Use raw buckwheat groats for a mild, delicate flavor; save roasted kasha for when you want something bolder and more assertive.
  • If your groats turn out too firm, add a splash of water and simmer for another 2 to 3 minutes; they will soften without losing their texture.
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