Buckwheat Groats Breakfast (Print Version)

Tender buckwheat groats cooked to perfection, topped with crunchy nuts and fresh seasonal fruit for a wholesome morning meal.

# Ingredient List:

→ 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 (almonds, walnuts, or pecans)
05 - 1 cup fresh fruit, diced (berries, banana slices, apple, or pear)
06 - 2 tablespoons honey or maple syrup, optional
07 - 1/2 teaspoon ground cinnamon, optional
08 - 1/2 cup milk or plant-based milk, optional for serving

# Steps:

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

# Expert Tips:

01 -
  • It's naturally gluten-free and comes together in under 20 minutes, making weekday mornings feel less chaotic.
  • The nutty flavor and tender texture satisfy you without feeling heavy, and you can customize every single topping to match your mood.
02 -
  • Don't skip the rinsing step no matter how impatient you are; raw buckwheat has a slightly bitter coating that disappears with water and completely changes the taste.
  • If you ever accidentally use roasted buckwheat (kasha) instead of raw groats, don't panic because it cooks the same way but tastes deeper and more toasted, which some mornings might actually be exactly what you want.
03 -
  • If you want an extra layer of flavor without adding sweetness, try toasting your buckwheat in a dry pan for 2 to 3 minutes before cooking, which deepens the nuttiness and makes the whole bowl taste more intentional.
  • Keep a small jar of roasted buckwheat on hand as a backup because it cooks identically and has that toasted, almost caramel-like quality that makes mornings feel like a treat rather than just fuel.
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