Buckwheat grouts, what's your deal?

Tonight I also experimented with buckwheats. A few months ago I made buckwheat hull pillows, and now I'm trying the actual fruit (in my readings about buckwheat on the Internet, which I understand is a very reliable source, I've learned that buckwheat is not an actual grain, but a fruit). I didn't get the kashi (toasted) version, but the raw one. Which apparently, I have to toast. I didn't know. But apparently, you have to soak (or is it sprout?) it first.

This is my little two or 2.5 ounce sample of buckwheat in a melamine bowl. I added filtered water to it last night, and let it soak overnight. In the morning, I poured off all of the slimy water, and added more filtered water, not measuring any of the amounts. I let it soak all of today, until tonight. Pouring off the rest of the slimy water, I spread it on my toaster oven tray.

This:

 Went here:

I tried a couple of different temperatures, and I'm not sure my oven is calibrated correctly, but what worked best for me was spreading it out in a thick layer, on 350F for more than ten minutes, moving the grouts around so that they wouldn't stick to the sheet (they were still pretty slimy even after rinsing). Then, they were still kind of soft and chewy, and still not all brown but a little green, so I left them in the oven with the heat off while I came up here and started writing. When I checked on it, it had become this:

Voila! Now they are super crunchy (perhaps over toasted?), but I like the different texture. Tomorrow my cereal is going to be very interesting!

Edited to add: the finished product, the day after, on top of oatmeal and with dried cranberries and the amaranth puffs. It was a waste to add the amaranth because they soaked up the milk and you couldn't differentiate them from the other grains. The buckwheat, however, was very crunchy.