Buckwheat Groats Breakfast (Printable version)

Nutty buckwheat groats cooked until tender, topped with mixed nuts and fresh fruit for a wholesome morning meal.

# 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
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

# 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, 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 gently with a fork to separate grains.
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, pouring milk or plant-based milk over each bowl if preferred.

# Expert Advice:

01 -
  • Buckwheat cooks faster than oatmeal and delivers a protein rich start to your morning without any gluten
  • The nutty flavor profile holds up beautifully to sweet toppings and feels substantial enough to keep you satisfied until lunch
02 -
  • Overcooking buckwheat turns it into mush, so start checking at the 10 minute mark and remove from heat immediately when tender
  • The groats continue absorbing liquid as they stand, so do not worry if a tiny bit of water remains when you turn off the heat
03 -
  • Toast the raw groats in a dry pan for 3 to 4 minutes before adding water for an incredibly nutty flavor profile
  • Add your sweetener while the groats are still hot so it melts evenly throughout the bowl
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