Buckwheat Breakfast Jars
A quick and easy, breakfast go to.
Category
Breakfast
Servings
3
Prep Time
10 minutes
Cook Time
15 minutes
A quick and easy, breakfast go to.
Emilie Morris
Ingredients
-
85g Buckwheat Groats
-
2 tbsp Chia Seeds
-
2 tbsp Ground Flaxseed
-
64g Yogurt
-
128g Milk of Choice
-
2 tbsp nuts, roughly chopped
-
2 tbsp Pumpkin Seeds or Sunflower Seeds
-
3 tbsp Coconut Chips
-
1 Small Apple Grated
-
2-3 tsp Honey or any other liquid sweetener of choice
-
1 tsp Ground Cinnamon
-
1 tsp Vanilla Extract
Additional Extras to add some flavour. (You choose how many and which ones)
Directions
Boil a pan of water, add buckwheat and cook on a low/medium heat – stir occasionally. This should take about 12 minutes. Once cooked, drain the buckwheat in a fine colander. To speed up the process, you can spread it out on a plate to let it cool down quickly.
Once the buckwheat has cooled, place in a large mixing bowl. Add all other ingredients (including extras if chosen) and stir until thoroughly combined.
Divide the mixture into jars or containers ready to be eaten. Refrigerate for at least 3 hours or overnight if possible. You can top the jars with berries, granola or other toppings such as nut butter or honey.
Recipe Note
These should keep for up to 5 days in the fridge.