Buckwheat Groats Breakfast (Printer View)

Tender nutty buckwheat groats topped with fresh fruit and crunchy nuts make this wholesome gluten-free breakfast ready in 20 minutes.

# 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
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

# 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 mixture to 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 buckwheat with 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 and sprinkle with cinnamon.
07 - Serve warm, pouring milk or plant-based milk over each portion if desired.

# Expert Advice:

01 -
  • The groats develop this incredible creamy-tender texture while still holding their shape, unlike so many other grains that turn to mush.
  • Its endlessly adaptable, whatever fruit or nuts you have on hand will work, and it somehow feels fancy enough for weekend company.
02 -
  • Overcooked buckwheat goes from tender to pasty quickly. Check at 10 minutes even if the package says longer.
  • The resting phase is not optional, it completes the cooking process and prevents gummy texture.
03 -
  • A pinch of salt enhances the natural sweetness of your fruit, do not skip it even if this feels like dessert breakfast.
  • Toast your nuts in a dry pan for two minutes before serving, the aroma alone transforms the entire bowl.
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