Buckwheat Groats Breakfast (Printable)

Tender buckwheat groats with fresh fruit, nuts, and optional sweeteners for a wholesome morning meal.

# What You 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 (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

# How to Make It:

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 saucepan, 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 cooked groats gently with a fork.
05 - Divide cooked buckwheat evenly 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 cinnamon.
07 - Serve warm with milk or plant-based milk poured over if preferred.

# Expert Suggestions:

01 -
  • It's naturally gluten-free without tasting like a sacrifice or a health food lecture.
  • The nuttiness of buckwheat pairs so well with sweet fruit that you won't miss sugar overload.
  • You can prep this in less time than waiting for toast, and it actually keeps you full.
02 -
  • Don't skip rinsing the raw groats—the first time I didn't, the whole bowl had this slightly bitter, dusty quality that no fruit could fix.
  • Raw buckwheat groats and roasted buckwheat (kasha) cook differently and taste completely different, so read your label or you might end up with something unintentionally mushy.
  • The groats will keep cooking slightly after you remove the pot from heat, so pulling it off the stove while they're just-tender prevents them from becoming gluey.
03 -
  • Use a medium saucepan with a well-fitting lid, because a loose lid lets steam escape and your groats end up dry instead of perfectly tender.
  • If you're making this for guests, cook the buckwheat ahead and keep it warm in the pot with the lid on—assemble with toppings just before serving so everything stays fresh and crunchy.
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