Buckwheat Groats Breakfast (Printable)

Tender buckwheat groats cooked to perfection, topped with mixed nuts and fresh fruit for a nutritious 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, 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

# Preparation Steps:

01 - Rinse the 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 saucepan, 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 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. Pour milk or plant-based milk over if preferred.

# Expert Suggestions:

01 -
  • It's naturally gluten-free and actually tastes better than most breakfast grains, with a subtle nuttiness that keeps you interested.
  • The whole thing comes together in twenty minutes, so even rushed mornings feel manageable and intentional.
  • You can top it however you want—there's no rigid formula, just you and whatever fruit or nuts feel right that day.
02 -
  • Don't skip the rinsing step—I learned this the hard way, and chalky buckwheat is a regret that stays with you.
  • Raw buckwheat groats and roasted buckwheat (kasha) are different creatures; roasted gives you a deeper, toastier flavor if you want to experiment.
  • Leftover cooked buckwheat keeps for three days in the refrigerator and actually tastes just as good reheated with a splash of milk stirred in.
03 -
  • Cook your buckwheat in the morning while you're getting ready, and the whole breakfast comes together while your coffee brews.
  • If you find your buckwheat mushy, you might have used more water or cooked it longer than needed—try reducing the water to one and three-quarter cups next time and checking it at the ten-minute mark.
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