Buckwheat Groats are fast becoming one of my favourite breakfasts as an alternative to oats or quinoa.  Oats, I always forget to soak the night before (waa!), and quinoa, I often have for dinner, so the buckwheat groats make for a great alternative option! Simply cover with plenty of water, bring to the boil, simmer for 20mins until soft and then drain the excess water through a sieve. If you are eating them during the Winter, you might like to serve them warm from the pan, but during the warmer months, I rinse the cooked groats under running cold water, then serve them with yoghurt and fruit as I have done here.

Buckwheat Groats with Blueberry & Banana Yoghurt

The Balanced Kitchen
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 1 person


  • 1/2 cup buckwheat groats rinsed
  • 1 cup your choice of yoghurt
  • 1 cup blueberries
  • 1 small banana
  • 1 small handful raw cacao nibs
  • 1 small handful pumpkin seeds


  • Rinse the buckwheat groats then place in a pan with plenty of water (excess will be drained after cooking).  Bring to the boil, then simmer for 20mins. Stir a few times to prevent sticking to the bottom of the pan.
  • Blend the yoghurt, banana and half of the blueberries in a jug until creamy and smooth.
  • Once the buckwheat groats are cooked, place in a sieve and run cold water over them until they have cooled.
  • Serve the groats with the fruit yoghurt cream , the remaining blueberries and sprinkle the pumpkin seeds and raw cacao on top.


Make double the buckwheat groats and save for the next morning in the fridge in an airtight container.
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