I’ve already raved about buckwheat in a savory recipe post, so I don’t need to do it again here! Roasted buckwheat for breakfast might sound strange to some, but it’s a great way to start the day. You can add whatever you might add to oatmeal to this, but I had strawberries, raisins, and almonds on hand for this recipe. For a more porridge like consistency, use a 2 to 1 water to buckwheat ratio. You can also add 1 tbsp. of butter to make it creamier, but I decided to omit that here. Adding the warm milk at the end is also not necessary, but is just a preference of mine. Unroasted buckwheat can also be used for those who want a more mild and less earthy flavor for breakfast.
*Makes 1 serving*
- 1/3 cup roasted buckwheat
- 1/2 cup water
- 1 tsp. honey
- 1/5 cup warm whole milk
- pinch of salt
- 4 strawberries, sliced (optional)
- 1 tbsp. raisins (optional)
- 1 tbsp. sliced almonds (optional)
In a small pot, bring water to a low boil with a pinch of salt. Add buckwheat to the water and bring the heat down to medium. Mix the buckwheat with a fork and cook for 5 minutes without a lid, then cover with a lid and cook for another 15 minutes, or until the buckwheat has absobrbed all the liquid. Stir in the honey while the buckwheat is warm.
Then, add the warm milk, strawberries, raisins, almonds, or other desired additions to the buckwheat and enjoy!