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.