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    Gluten-Free Buckwheat Oats Breakfast Jar

    This nutty breakfast is healthy as well as transportable!

    There’s a real buzz around overnight oats at the moment. They’re tasty and filling and you can get really creative with the flavourings and toppings. But I wanted something that was completely gluten free and so instead of porridge oats, I use buckwheat. The result is a delicious and nutritious breakfast that doesn’t leave me reaching for a snack at 11am. Buckwheat has a real nutty texture, which helps to make it all the more enjoyable.

    Here's what you'll need...

    • 80g of buckwheat, rinsed in cold water
    • 150ml of almond milk
    • 100g of blueberries
    • 1 tsp of stevia
    • 1 tbsp of chia seeds
    • 2 tbsps of fat-free Greek yoghurt
    • 2 tsps of flaked almonds

    Here's how it's done... Step 1

    Rinse the buckwheat thoroughly in cold water and place in a bowl. Pour over the almond milk, stir and cover. Place in the fridge overnight.


    Step 2

    Pop the blueberries into a liquidiser with a tablespoon of water and blend thoroughly. Add the stevia and chia seeds and stir. Place in the fridge overnight.


    Step 3

    Drain the oats and then spoon them into a jar. Now add a thin layer of the blueberry and chia seed mixture, followed by a thin layer of Greek yoghurt. Repeat this step one more time, so you have another two layers.



    To the top layer of yoghurt, add a blueberry and some flaked almonds.

    This is a healthy, gluten free breakfast that is easy to transport. I use jam jars so that I can pop a lid on and eat it at my desk. It’s filling, nutritious and a breakfast that really keeps me going until lunch.



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