Buckwheat Groats Breakfast (Print Version)

Tender buckwheat groats topped with crunchy nuts and fresh fruit 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, 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

# How to Make It:

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 to 12 minutes until groats are tender and water is 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, pouring milk or plant-based milk over the top if preferred.

# Expert Tips:

01 -
  • It's ready in twenty minutes flat, which means you can actually eat well on a rushed Tuesday morning.
  • Your digestive system will thank you, and you won't hit that mid-morning energy cliff.
  • Buckwheat is naturally gluten-free without the weird texture of many substitutes.
02 -
  • Don't skip the rinsing step—I learned this the hard way by biting into a slightly bitter first attempt and wondering what went wrong.
  • The water-to-groat ratio is precise; too much liquid and you get mush, too little and you end up with crunchy centers that feel unfinished.
  • Raw buckwheat and roasted buckwheat (kasha) are different experiences—roasted has a deeper, darker flavor that some mornings are absolutely calling for.
03 -
  • Toast your buckwheat in a dry pan for two minutes before cooking it if you want an even deeper, more pronounced nutty flavor—this is the secret that transforms a good breakfast into a memorable one.
  • Keep the milk separate until the very end; pouring it over warm buckwheat at the last moment creates the perfect balance between creamy and chewy, rather than turning everything into porridge.
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