Buckwheat Groats Breakfast (Printer-Friendly)

Tender buckwheat groats simmered to perfection, topped with fresh fruit, crunchy nuts, and a drizzle of sweet honey or maple syrup for a wholesome morning meal.

# 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 (almonds, walnuts, 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

# Direction Steps:

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 with lid, 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 with a fork to separate grains.
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 as desired.
07 - Serve warm with milk or plant-based milk poured over the top if preferred.

# Expert Advice:

01 -
  • It's naturally gluten-free without any weird texture or aftertaste, and honestly tastes better than most "specialty" breakfast grains.
  • You can have it ready before your coffee finishes brewing, which means you'll actually eat it instead of grabbing something sad from the drive-thru.
  • The nutty flavor is so satisfying that you won't be hunting for snacks at ten in the morning.
02 -
  • Don't skip the rinsing step, I learned this the hard way when my first batch tasted slightly bitter and I spent ten minutes wondering what I'd done wrong.
  • Raw buckwheat and roasted buckwheat (kasha) are completely different animals, and roasted brings a deeper, toastier flavor that feels almost chocolatey in the background.
03 -
  • Toast your nuts lightly in a dry pan before chopping them, five minutes makes the difference between good and incredible crunch.
  • If you want to use roasted buckwheat, reduce the cooking time to about 8 minutes since it's already partially cooked and will turn to mush if you forget that detail.
Go Back