These easy buckwheat bircher breakfast jars are a delicious, healthy way to start your day. Buckwheat groats, chia, flax and coconut combine to make a yummy breakfast pudding; kind of like overnight oats! Gluten free, dairy free / vegan and nut free, too.
2/3cupbuckwheat groatsi.e. buckwheat kernels, whole buckwheat seeds - however you name it!
1/2cupunsweetened yoghurtdairy or non-dairy, I usually make this with coconut yoghurt
1cupcoconut milk(carton coconut milk, not canned), or another milk of choice
Additional ingredients - choose a few, whichever you like!
2tbspalmondsor any other nuts, roughly chopped
2tbsppumpkin seedsor sunflower seeds
3tbspshredded coconutor coconut flakes
2-3tsphoneyor any other liquid sweetener of choice
Bring a pot of water to boil. Add buckwheat and cook on a gentle boil, stirring occasionally, for 12 minutes. Once cooked, strain the buckwheat through a fine colander/sieve and then spread out on a large plate to cool quickly.
Once the buckwheat has cooled, place in a large bowl. Add the chia seeds, flaxseed, yoghurt, milk and any other mix-ins (seeds, grated apple, maple syrup/honey, cinnamon etc) that you’re using. Stir until thoroughly combined.
Divide the mixture between containers/jars. Refrigerate overnight or for at least 3 hours. Top the jars with berries, nut butter, granola and/or other toppings of choice. Enjoy! These should keep in the fridge for up to five days.
*If your bircher is too thick, just add a little extra milk!*I definitely recommend adding AT LEAST ONE OR TWO of the additional ingredients to give the bircher some more flavour. The plain bircher is kind of similar in taste to plain overnight oats or plain porridge (depending on how much sweetness the milk you use adds - some milks e.g. rice milk are quite sweet). *My favourite combination of things to add is: pumpkin seeds, shredded coconut, honey, cinnamon.*Top this bircher with berries and a spoonful of your favourite nut or seed butter!