• Serves: 1
  • Prep Time: 10 minutes + refrigerating overnight
  • Cooking Time: N/A
  • Difficulty: Easy

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

Buckwheat oats ingredients

 

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here's how it's done...

  • 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.

    Buckwheat oats instruction shot 1

  • 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.

    Buckwheat oats instruction shot 2

  • 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.

    Buckwheat oats instruction shot 3

  • 4

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

    Buckwheat oats blog shot 2

    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.

 

 

 

By Chiara Pannozzo on 29.09.14

Guest Contributor

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