Sweet and Crunchy Buckwheat Groats


1 cup buckwheat groats

1 tablespoons vegetable oil (canola or the like)

3 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom


1. Place the goats in a bowl and cover with water. Let soak overnight.

2. Preheat oven to 400˚.

3. Drain the water from the groats and place in a colander. Rinse thoroughly and let drain.

4. Add the groats to a sauté pan and heat to dry them out. Once they start giving off a nutty aroma and you can no longer see water streaks on the bottom of the pan (about 5 minutes), add the rest of the ingredients. Stir thoroughly and let cook another couple of minutes.

5. Spread the groats mixture evenly on a sheet pan lined with either silpat or parchment paper. Bake for about 7 minutes, then stir the mixture up and return to the oven to bake for another 8 to 10 minutes until the groats are golden brown.

6. Remove from the oven and let cool thoroughly, then break up any clumps. They can be stored in an airtight container.