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
- 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.