My seasonal peach obsession continues. I eat at least two peaches every day, google “peach health benefits”, wear peach lipstick and keep searching for new recipes with peaches. Today’s one is quite simple and obvious, but nevertheless incredibly tasty and beautiful.
Peaches work great in the morning yogurt, oatmeal or smoothie. They are so sweet and fresh, that you won’t need to add any extra sweetener. In fact, I even added some berries, to balance the sweetness of the peach with the sourness of black and red currants.
What also worked great in this recipe were the raw buckwheat groats. I just added a bit into my overnight oatmeal, along with some shredded coconut and seeds. And I loved them for the crunch and taste they brought in.
Btw, for those who are not familiar with raw buckwheat groats or confused about the difference with the normal buckwheat (I was for instance confused) – here is a little extra info.
There basically two types of buckwheat groats available at the supermarkets and bio stores: raw buckwheat groats (they have very light slightly greenish color) and toasted buckwheat groats (they are brown). Raw groats are soft and can be eaten raw (you can also cook it as a porridge for example). Toasted groats are hard and must be cooked in the same way as rice basically. Raw or toasted, buckwheat is super nutritious, healthy and gluten free (since it is not a grain, but a fruit seed). Just for the record, buckwheat belongs to the World’s Healthiest Foods.
For me, raw buckwheat groats were actually a complete discovery, since in Russia, so as in many other countries of Eastern Europe, it’s all about toasted (brown) buckwheat. Until very recently, I never even heard of possibility to eat buckwheat raw! When I did, I obviously was curious and gave a try to a new “super food” product. It passed the test and now I use both: raw and toasted groats in my kitchen. Happy end.
Ok, I can go on and on about the buckwheat (and I certainly will in my future posts), but now finally to my recipe 🙂
- 2 tablespoons of rolled oats
- 1 tablespoon of raw buckwheat groats
- 1 teaspoon of ground flax seeds
- 1 teaspoon of shredded coconut
- 1 peach
- a handful of berries (I use frozen).
- 200 ml of light and not too thick yogurt
- In your favorite bowl mix the oats, buckwheat groats, seeds, shredded coconut, and yogurt. Soak overnight in the fridge.
- In the morning, defrost the berries. Cut the peach in the bite-size pieces. Add the berries and peach to the pre-soaked muesli.