Buckwheat Groats Breakfast (Printable Version)

Tender buckwheat groats topped with mixed nuts and fresh fruit for a wholesome, gluten-free morning meal.

# What You’ll 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, optional
07 - 1/2 teaspoon ground cinnamon, optional
08 - 1/2 cup milk or plant-based milk, optional for serving

# Method:

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 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 with milk or plant-based milk poured over if preferred.

# Expert Hints:

01 -
  • It keeps you full for hours without that heavy, sluggish feeling that comes from refined carbs.
  • The whole thing comes together in twenty minutes, which means there's no excuse to skip breakfast even on rushed mornings.
  • Buckwheat is naturally gluten-free and affordable, so you're not sacrificing nutrition or your wallet.
02 -
  • Don't skip the rinsing step just because you're in a hurry; buckwheat can taste bitter without it, and that's a lesson I learned once and never repeated.
  • The groats continue absorbing water even after you remove the pan from heat, so if you lift the lid too early and stir constantly, you'll end up with a mushy mess instead of distinct, tender grains.
03 -
  • Try roasted buckwheat (sometimes called kasha) if you want a deeper, toastier flavor profile; it cooks the same way but brings an almost coffee-like richness to the bowl.
  • Layering your toppings instead of tossing everything together keeps the nuts crispy and the fruit bright, so each bite has distinct textures and flavors hitting at different moments.
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