Tender buckwheat groats simmered to perfection, topped with fresh fruit and nuts for a wholesome, gluten-free morning meal.
# Ingredients:
→ 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
# Directions:
01 - Rinse buckwheat groats thoroughly under cold running water to remove excess starch.
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 with lid, 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 with a fork to separate grains.
05 - Divide cooked buckwheat equally 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.
