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    Home » Recipes » Sides » How to Roast Buckwheat in Oven

    How to Roast Buckwheat in Oven

    by: Anya·posted: Oct 7, 2022·updated: Oct 10, 2022·11 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    buckwheat kasha in a weck jar.

    Learn how to roast buckwheat groats in the oven to make them into kasha. This buckwheat roasting method is quick and easy.

    close up of buckwheat kasha with measuring cup.

    Buckwheat is a nutritional powerhouse that originated in Eastern Europe. It's known for its lovely nutty flavor that you can't get from any other grain.

    It's naturally gluten-free and is incredibly versatile as it can be served sweet or savory, as porridge or a healthy side.

    But roasted buckwheat is different than raw buckwheat groats in both flavor and texture. It's essential to know what product you're working with because preparation will be different.

    This post is specifically on how to roast buckwheat groats in the oven. We're transforming raw buckwheat groats into toasted buckwheat kasha.

    Jump to:
    • Why you'll love roasted buckwheat
    • What is buckwheat?
    • Is buckwheat healthy?
    • Difference between kasha and buckwheat groats
    • Roasted Buckwheat Benefits
    • Step-by-Step Instructions
    • Storage Instructions
    • Helpful Tools & Links
    • Buckwheat Serving Suggestions
    • FAQs
    • Printable Recipe

    Why you'll love roasted buckwheat

    • Taste: boasting nutty and earthy flavor, roasted buckwheat is more intense than raw buckwheat groats
    • Texture: unlike buckwheat groats, roasted buckwheat retains it's texture and shape
    • Level of difficulty: roasting raw buckwheat groats in bulk in the oven is much simpler than over a stove top
    💭Good to Know: Buckwheat has no wheat or gluten and is a great choice for those with gluten sensitivity.
    Eden organic buckwheat groats

    What is buckwheat?

    Buckwheat is not technically a grain but rather a seed from an herb related to rhubarb. These seeds, or groats, are a staple carbohydrate food used in numerous dishes in Asia and norther climates.

    Buckwheat is used in everything from soba noodles in Japan to buckwheat flour and buckwheat pancakes in the US to blini in Russia.

    Interestingly, buckwheat can also be used to make pillows giving us that perfect night's sleep. Obviously, this seed is incredibly versatile.

    Is buckwheat healthy?

    Contrary to what the name suggests, it has no relation to wheat and is naturally gluten-free, making it a wonderful substitution for gluten products.

    For a grain, or seed rather, it's supremely nutrient-rich. High in fiber and packed with protein clocking in at 13 grams per serving.

    It's also rich in a whole spectrum of vitamins B, as well as lysine, calcium, magnesium, and vitamin E. Its high quercetin content also makes it a superb seed for those allergy sufferers.

    Despite it's classification, buckwheat is considered a whole grain by the USDA. Whether you consider buckwheat a seed or grain, it's clearly a good choice.

    💭Did you know? Buckwheat has many health benefits. It's a good source of fiber, high in essential amino acids, and a great source of potassium.

    Difference between kasha and buckwheat groats

    buckwheat groats and kasha on white towel.

    You may have noticed that buckwheat, buckwheat groats, and kasha are used interchangeably. But it's important to know that they have very important distinctions.

    Though buckwheat is generally referred to as the culinary pseudo-grain, it's actually the flowering plant in the knot weed, sorrel, and rhubarb family. It's cultivated for it's edible seeds as well as grown as cover crop.

    Buckwheat groats are simply the hulled grain-like seeds of buckwheat plant. The outer husk is stripped away, exposing these seeds to be harvested and cooked. Groats are raw buckwheat with a slightly green or tan tint to them.

    Kasha, in English terminology, is roasted buckwheat grains. It's actually a misnomer considering that the Russian word kasha is translated as "porridge", which is the consistency of cooked buckwheat groats. Packaged kasha can be found at your local Eastern European market. But it's just as easy to roast buckwheat with a rimmed baking sheet and an oven.

    💭Helpful Tip: You may have a hard time finding raw buckwheat groats in your neighborhood grocery store. Instead, check out health food stores for this pseudo grain.

    Roasted Buckwheat Benefits

    In short, roasting brings out the rich, nutty flavor of the buckwheat. But there is also a functional reason to roast buckwheat.

    Roasting buckwheat hardens the shell of whole buckwheat grains giving more structure. As a result, the grains retain their texture and shape.

    Think of it this way: untoasted buckwheat groats gives you more porridge like product while buckwheat kasha will produce separate kernels.

    Do you see why kasha shouldn't be used to describe roasted buckwheat? It's the raw groats that makes buckwheat porridge.

    Kasha is great in any recipe that calls for long-grain fluffy white rice. And yet it also works great as a replacement for mashed potatoes. Kasha can easily be used as groats but buckwheat groats won't always work as kasha.

    buckwheat kasha in jar on white towel.

    Step-by-Step Instructions

    The printable instructions are below in the recipe card for your convenience.

    It's so easy to roast buckwheat in the oven. All you need is a pound of raw buckwheat groats and a large rimmed baking sheet. This is the easiest way that garners the best results.

    buckwheat groats in a baking sheet.

    Step 1. Spread raw buckwheat groats on a rimmed baking sheet in a single layer. Roast in a preheated oven at 325 degrees Fahrenheit for 25 minutes. Shake to shuffle the grains halfway through the cooking.

    roasted buckwheat kasha

    Step 2. You'll notice the buckwheat will start turning from green to golden brown. After toasting, remove from oven and allow to completely cool before transferring to an airtight container.

    Storage Instructions

    buckwheat kasha in a weck jar.

    How do you store roasted buckwheat?

    Storing buckwheat is just as easy as storing any other types of grain. Transfer the completely cooled buckwheat grains into an airtight container like mason jar and store in a cool, dark, and dry place.

    It will be good for up to 6 months.

    To extend shelf life, make sure it's kept away from heat, moisture, light and air.

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

    • Tools: stainless steel baking sheet
    • Ingredients: raw buckwheat groats
    • Storage Supplies: wide-mouth mason jars, glass snap containers

    Buckwheat Serving Suggestions

    If you're ready to add buckwheat to your meal planning list - you won't regret it.

    Our favorite way to serve buckwheat is as a side dish like any other whole grains. Buckwheat is extremely versatile and can often be used to replace rice, potatoes, pasta, and more.

    It can be enjoyed as morning breakfast cereal with some warmed raw milk, unsalted butter, and a maple syrup. But if mushy buckwheat isn't your thing, a great way to add extra nutrient punch is toss some buckwheat kernels into a salad.

    Either way, it's clear that we need more buckwheat in our lives. There are so many different ways to enjoy it. And it's especially great as a regular part of a healthy gluten-free diet.

    💭Make it Nutrient-Dense: Cook buckwheat in bone broth to increase nutrient content. Here's an easy Instant Pot Chicken Bone Broth recipe. 

    FAQs

    What does buckwheat taste like?

    Roasted buckwheat is commonly described as having a nutty flavor much like rye or wheat. Raw buckwheat or buckwheat groats is milder in flavor and can often be eaten as porridge, similar to oatmeal. Raw or toasted, buckwheat can be served sweet as well as savory.

    Do I need to soak or sprout buckwheat groats?

    Traditionally, sprouting grain was a common practice done to increase nutrients and neutralize phytic acid found in grains. Although it's ideal to soak the buckwheat groats first before toasting them, that isn't always possible in our fast-paced life. It is a matter of personal preference and time commitment. This kasha was roasted with non-soaked buckwheat groats.

    Can you east toasted buckwheat raw?

    Raw grains, toasted or not, should not be consumed regularly. Grains, including pseudograin like buckwheat, contain substances that are irritating to the gut. These substances are neutralized during cooking.

    Looking for more healthy basics? Here are some ideas:
    • Jar with creamy mayo.
      Homemade Avocado Oil Mayonnaise
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      How to Make and Freeze Hash Browns
    • chicken bone broth in white mug with carrots.
      Instant Pot Chicken Bone Broth Recipe
    • golden brown croutons on white towel.
      Air Fryer Croutons
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    roasted buckwheat kasha in glass container.

    How to Roast Buckwheat in Oven

    Anya @ Prepare & Nourish
    Learn how to roast buckwheat groats in the oven to make them into kasha. This buckwheat roasting method is quick and easy.
    4.94 from 48 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine European, Russian, Ukrainian
    Servings 1 pound
    Calories 1556 kcal

    Equipment

    • rimmed baking sheet

    Ingredients
      

    • 1 pound buckwheat groats
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 325 degrees Fahrenheit. Spread buckwheat groats on a rimmed baking sheet in a single layer. Toast for 25 minutes, shaking to mix the kernels halfway during cooking.
      buckwheat kernels in a baking sheet.
    • Remove from oven and allow to cool completely. Transfer to an airtight container.
      buckwheat in a weck jar.

    Notes

    • Store roasted buckwheat in a dry and dark place for up to 6 months.
    • Recipe makes 1 pound of roasted buckwheat. Nutritional information is calculated for the entire batch of buckwheat, not per serving.

    Nutrition

    Calories: 1556kcal | Carbohydrates: 324g | Protein: 60g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 2087mg | Fiber: 45g | Calcium: 82mg | Iron: 10mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword buckwheat, kasha, roasted buckwheat
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

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      Recipe Rating




    1. Leo says

      March 02, 2023 at 2:51 pm

      Hi, thanks for your recipe and article.
      I am curious about the difference between soaked and roasted groats, and simply roasted groats.
      Does roasting after soaking have a similar shelf life?
      Does it affect the taste, texture, or structure?
      Do the groats retain their nutrients from soaking, after roasting?
      thanks,
      Leo

      Reply
      • Anya says

        March 06, 2023 at 12:23 pm

        Hi Leo,
        Great questions - and I'm sorry I don't have answers. I have not soaked and then roasted groats, so I can't speak from experience, but I would be extra careful to ensure they are completely free from any moisture before storing them. If following Weston A. Price principles, buckwheat is much lower in phytic acid and is unnecessary to soak, so most don't. If I were to soak buckwheat groats, personally, I would make porridge or sprout them into buckwheat sprouts and enjoy them on sandwiches, wraps, or salads.

        Reply
    2. Elisabeth Spinella says

      January 22, 2024 at 6:12 am

      So you said not to eat the toasted grouts, because it is hard on the stomach. Do I boil them and then toast them? Or toast them then boil
      Them? I’ve never used them before and want to make a savory dinner dish with them. Thanks.

      Reply
      • Anya says

        January 22, 2024 at 11:22 am

        Hi Elisabeth! You would toast them first, then boil. Don't eat the toasted grouts without cooking them in water or another liquid. Enjoy!

        Reply
    3. Lucia says

      August 19, 2024 at 4:46 am

      I am original from Eastern Europe and grew up with roasted buckwheat cooked with milk or as a savoury side. I still adore the taste and texture and cook it often. I followed this recipe to make my own organic roasted buckwheat. The kernels turned out beautifully in fragrance and colour. However, when boiling them they broke down and became mushy, not holding their shape and texture 🙁 This happened to me before with roasted buckwheat bought in the West, but never with any roasted buckwheat from Easter Europe. I wonder if traditionally toasting needs to be done for a longer period and at lower temperature? Or if pre-soaking would help? Would love to make this work 🙏

      Reply
      • Anya says

        September 04, 2024 at 10:31 am

        Hi Lucia,
        I have had that in the past but from my experience that was more of a dud batch of buckwheat rather than the method used. I've not had that with home-roasted buckwheat but occassionally with storebought toasted buckwheat. I hope you give this another try and hopefully the kernels will stay in tact.
        -Anya

        Reply
    4. Tracey M says

      December 07, 2024 at 1:23 pm

      I followed your recipe for roasting buckwheat. Perfect! Tastes like a treat once it’s toasted, plus my home smells wonderful! I have so many idea for my toasted groats. Thanks!

      Reply
    5. Matthew Morycinski says

      January 04, 2025 at 10:15 pm

      Thanks for the roasting recipe and suggestions. My wife was actually roasting it simply in a frying pan, but now I made a contraption to do it in our toaster-oven. It's a simple mesh from an old kitchen sieve, attached to a toaster-oven rack. I set 325°F and roast for 25 minutes as you said; it needs about four stirs to roast evenly, but then I am a perfectionist. BTW although popular in my native Poland, it was originally domesticated 8000 years ago in what is now Tibet and South-Central China. It grows well in the highlands. In poor, low-nitrogen soil it actually grows better!

      Reply
      • Anya says

        January 06, 2025 at 10:44 am

        That's such a creative way to roasting buckwheat! Thanks for sharing the rich history of buckwheat. I love how food connects us to both tradition and innovation.

        Reply
    6. Denise says

      February 23, 2025 at 4:47 am

      Hello! I'm new to using groats, and wonder about other recipes that speak about "rinsing them before cooking". Do you have any insight to share about whether they should be rinsed before roasting? Thank you...I'm excited to try your recipe!
      Denise

      Reply
      • Anya says

        February 24, 2025 at 10:49 am

        Hi Denise, Great question! Rinsing buckwheat groats before cooking is often recommended to remove any dust or debris. However, when roasting them in the oven, rinsing first isn't necessary and can actually prevent them from toasting properly, as excess moisture can lead to uneven roasting. If you do prefer to rinse them, make sure to dry them really well before roasting by spreading them out on a towel or letting them air-dry until they are bone dry. Hope that helps!

        Reply

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