Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.
1 cup buckwheat groats
2 cups water
½ teaspoon salt
4 tablespoons unsalted butter
4 apples, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon
½ cup raisins
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.
3. Divide the warm groats into four serving bowls and top each with a generous helping of the apples, garnishing with a smattering of raisins. Serve immediately.