Soaking raw buckwheat groats (a gluten-free whole grain) before blending with oats and yogurt creates a delectably creamy muesli-style cold cereal. The best accompaniment to this is the season's best produce; berries, peaches and plums all work well to contrast this bowl's richness. It has the familiar, comforting flavors you trust first thing in the morning while keeping you cool and healthy all summer long.
Quick and easy three-step muesli-style porridge for busy mornings featuring the health benefits of whole grains. No heat or cooking is required, making this gluten-free breakfast ideal for the warm summer months. A recipe for less time in the kitchen and more time outdoors.
Step 1: Combine buckwheat, water, lemon juice and salt and soak
Soak 3/4 cup buckwheat groats for 5 hours at room temperature with 3/4 cup water, 1 teaspoon lemon juice and 1/4 teaspoon salt.
Step 2: Mix together and chill overnight
Add to a food processor or blender with 1/2 cup plain yogurt, 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Blend until smooth. Add 2/3 cups large-flake rolled oats and pulse to combine. Transfer to a bowl, cover and chill overnight.
Divide between two bowls and top with fresh fruit. Serve chilled.
Allison Day is a cookbook author (Whole Bowls, Spring 2016), creator of the vegetarian food blog Yummy Beet, a recipe developer and nutritionist. Stay connected with her on social media: Twitter, Facebook, Instagram, Pinterest, YouTube, Tumblr & Goodreads.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!