Buckwheat Groats Breakfast (Printable)

Tender nutty buckwheat groats topped with fresh fruit and nuts for a wholesome gluten-free morning bowl.

# What You 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 (almonds, walnuts, pecans), roughly chopped
05 - 1 cup fresh fruit (berries, banana slices, apple, or pear), diced
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

# How-To:

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, and simmer for 10-12 minutes until the groats are tender and water is fully absorbed.
04 - Remove from heat and let stand covered for 5 minutes. Fluff 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 if desired and sprinkle with cinnamon.
07 - Serve warm, with milk or plant-based milk poured over if preferred.

# Expert Tips:

01 -
  • It's naturally gluten-free and tastes anything but boring, with a subtle nuttiness that doesn't need much convincing to shine.
  • You can prepare it in under twenty minutes, making it practical even on mornings when you're running behind.
  • The toppings are completely flexible, so you use whatever fruit or nuts are sitting in your kitchen without planning ahead.
02 -
  • Don't skip rinsing the groats or you risk a slightly gritty, dusty flavor that will disappoint you and make you blame the ingredient instead of the technique.
  • Roasted buckwheat (kasha) gives you a deeper, almost toastier taste if you're cooking for someone who finds the raw version too mild.
03 -
  • Toast your nuts in a dry skillet for five minutes before adding them to wake up their flavor in ways that feel almost impossible coming straight from the bag.
  • If buckwheat groats taste too earthy for your preference, roasted buckwheat (kasha) brings a deeper, almost coffee-like note that feels more assertive and satisfying.
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