Buckwheat Groats Breakfast Bowl
A nourishing and energizing breakfast bowl made with tender buckwheat groats, topped with fresh fruit, mixed nuts, and optional honey or milk for a wholesome start to your day.
Equipment
- 1 medium saucepan with lid
- 1 fork for fluffing
Ingredients
- 1 cup raw hulled buckwheat groats
- 2 cups water
- 1/4 teaspoon salt
- 1/2 cup mixed nuts roughly chopped (almonds, walnuts, or pecans)
- 1 cup fresh fruit diced (berries, banana slices, apple, or pear)
- 2 tablespoons honey or maple syrup optional
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup milk or plant-based milk optional
Instructions
- Rinse buckwheat groats thoroughly under cold running water to remove excess starch.
- In a medium saucepan, combine buckwheat groats, water, and salt; bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 to 12 minutes until groats are tender and water is absorbed.
- Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Divide the cooked buckwheat between two bowls.
- Top each bowl with mixed nuts and fresh fruit; drizzle with honey or maple syrup and sprinkle with cinnamon if desired.
- Serve warm, optionally pouring milk or plant-based milk over the bowl.
Notes
- Use any preferred nuts and fruits as toppings.
- Buckwheat is naturally gluten-free, making this dish suitable for gluten-free diets.
- Store leftovers in an airtight container refrigerated for up to 3 days.