Ingredients
Directions
After soaking the buckwheat, drain and rinse it thoroughly as buckwheat can get slimy after soaking.
Heat a large stovetop pan over medium heat and add the buckwheat, toasting for 5–7 minutes and stirring often, until the buckwheat is lightly golden brown.
Add the buckwheat and remaining ingredients to a 16-ounce mason jar. Shake to combine.
Store museli in the refrigerator for up to 7 days. See Chef’s Notes for ideas on how to use it.
Chef's Notes
Substitutions
Substitute buckwheat with organic rolled oats.
Substitute dried cranberries with raisins, currants, or your favorite dried fruit of choice.
Soaking the Buckwheat
Soaking the buckwheat helps to destroy phytates and allows for the minerals to be better absorbed. However, soaked buckwheat can be very slimy, and excess moisture can cause the buckwheat to mold quickly upon storing. For this reason, it’s important to rinse the buckwheat well after soaking, then dry it by toasting on the stovetop or dehydrating it.
How to Use Buckwheat Muesli
Add 1 cup of plant-based milk to the mason jar and place in the fridge overnight for overnight muesli. Add sweetener of choice, if desired, and fresh fruit in the morning before enjoying.
Blend the muesli into plant-based yogurt.
Enjoy this muesli recipe in a bowl, similar to other cold cereals, with plant-based milk.
Heat the muesli with plant-based milk on the stovetop for a warm cereal.
Prep Ahead
Soak the dry buckwheat in 1 cup of water overnight or for 6 hours before draining and rinsing thoroughly. Store in an airtight container in the refrigerator for up to 2 days before toasting as a part of the recipe.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
After soaking the buckwheat, drain and rinse it thoroughly as buckwheat can get slimy after soaking.
Heat a large stovetop pan over medium heat and add the buckwheat, toasting for 5–7 minutes and stirring often, until the buckwheat is lightly golden brown.
Add the buckwheat and remaining ingredients to a 16-ounce mason jar. Shake to combine.
Store museli in the refrigerator for up to 7 days. See Chef’s Notes for ideas on how to use it.