Buckwheat Groats Breakfast (Printable version)

Tender nutty buckwheat with fresh fruit and nuts for a wholesome morning

# What You Need:

→ Buckwheat Base

01 - 1 cup buckwheat groats, raw and 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
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 cup milk or plant-based milk

# Step-by-step guide:

01 - Rinse the buckwheat groats thoroughly under cold running water until 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 the saucepan, and simmer for 10 to 12 minutes until groats are tender and water is completely absorbed.
04 - Remove from heat and let stand covered for 5 minutes. Fluff the cooked buckwheat with a fork.
05 - Divide the cooked buckwheat evenly between two serving bowls.
06 - Top each bowl with mixed nuts and fresh fruit. Drizzle with honey or maple syrup and sprinkle with cinnamon.
07 - Serve warm with milk or plant-based milk poured over each bowl if desired.

# Expert Tips:

01 -
  • Naturally gluten-free, vegetarian, and dairy-free friendly.
  • Quick preparation time of 5 minutes and 15 minutes of cooking.
  • Packed with 9g of protein and 57g of carbohydrates for lasting energy.
02 -
  • Try adding chia seeds, flaxseed, or shredded coconut for extra nutrition.
  • Use roasted buckwheat (kasha) for a deeper, toastier flavor.
  • Leftover cooked buckwheat can be refrigerated and reheated with a splash of milk.
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