Delicious sauteed apple slices and warm pecans tossed in cinnamon top a bowl of hearty buckwheat groats. Try this buckwheat groats recipe for breakfast!
Core the apple, then cut the apple into approximately 16 equal slices. Begin heating a nonstick skillet over medium low heat.
Combine the groats and 2 cups of water in a pot and bring the water to a boil. Cover the pot, reduce the heat to simmer, and cook for 10 minutes. While the buckwheat groats are cooking, prepare the apples.
Drop in the butter into the heated nonstick skillet and swirl it to coat the bottom of the pan. Add the apple slices (lay them on a cut side), then sprinkle 1 tablespoon of brown sugar over them. Cook for about 10 minutes, until tender and slightly translucent. Remove them from the pan and set aside.
Toss the pecans into the skillet, sprinkle on the cinnamon, and stir to coat the pecans in pan juice and cinnamon until warm and shiny, about 1 minute.
When the buckwheat groats are done, remove from heat and stir in 3 tablespoons of brown sugar and the salt. To serve, fill a bowl with 1/2 cup cooked buckwheat groats, 4 apple slices, and 2 tablespoons of pecans. Garnish with extra brown sugar if desired.