Rinse the buckwheat groats under cool water and drain well.

In a medium saucepan over medium heat, add the drained buckwheat and toast gently for a few minutes until fragrant.

Pour in the water and plant-based milk, then add the salt.

Bring the mixture to a simmer, then reduce heat to low.

Cook uncovered, stirring occasionally, until the buckwheat has absorbed the liquid and is creamy, about 12–15 minutes.

Once cooked, remove from heat and stir in maple syrup and cinnamon.

Scoop into bowls and add your favorite toppings before serving.