Buckwheat oatmeal recipe


Soaked buckwheat groats make an excellent breakfast oatmeal. They taste even better if you soak them in juice, since this gives them a sweet flavor. Making this oatmeal with freshly squeezed orange juice is my favorite version, but it is also fantastic made with prune juice.

  • Yield: 2 Servings


  • 1⁄2 cup raw buckwheat groats
  • 2⁄3 cup fresh orange juice
  • 1 apple
  • 2⁄3 cup almond milk or almond cream
  • 3 tbsp chia seeds
  • 1 tsp white sesame seeds (optional)
  • pinch of ground cinnamon
  • honey or maple syrup, to taste
  • chopped walnuts, to taste
How to Make It
  1. Put the buckwheat groats and the orange juice into a bowl. Allow to soak in the refrigerator overnight. Just before using them, drain and rinse the buckwheat.
  2. Cut the apple into quarters and place into a blender, along with the almond milk or almond cream. Purée briefly on a low setting so that the mixture does not liquify too much. Transfer the mixture to a large bowl, add the chia seeds and the soaked buckwheat, and mix everything together to combine. If using the sesame seeds, place them in a frying pan and toast them slightly without using any oil.
  3. Sprinkle the sesame seeds and cinnamon over the buckwheat. Add honey or maple syrup and walnuts, to taste.

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