-
Prep time
5 minutes
-
Cook time
4 hours
-
Serves
1
Author Notes
The flavors in this recipe are inspired by a candy bar, but it's made with simple healthy ingredients that make it a feel-good way to start the day. Mild, earthy kasha takes a sweeter turn as the groats soften overnight and absorb the chocolatey goodness of the cacao. This recipe also has a great balance of whole-grain carbohydrates, plant proteins, and healthy fats to keep you energized for hours! It takes only a couple of minutes to throw together at night, and in the morning you have a heavenly breakfast to enjoy at home or on the run.
Recipe shared with permission from Pescan: A Feel Good Cookbook by Abbie Cornish & Jacqueline King Schiller, Abrams Books, 2019. —T7
Continue After Advertisement
Ingredients
-
1/4 cup
Kasha (also called toasted buckwheat groats)
-
1/2 cup
Cashew milk or nondairy milk of your choice, plus more for serving
-
1 tablespoon
Chia seeds
-
1 tablespoon
Pecan pieces, plus more for garnish
-
1 tablespoon
Coconut flakes, plus more for garnish
-
1 teaspoon
Cacao powder
-
1 teaspoon
Cacao nibs, plus more for garnish
-
1
Medjool date, pitted and chopped
-
Maple syrup for serving (optional)
Directions
-
In a jar or small bowl, combine the kasha, milk, chia seeds, pecans, coconut, cacao powder, cacao nibs, date, and salt. Mix well with a fork. Cover with a lid or plastic wrap.
-
Place in the refrigerator for a minimum of 4 hours and up to 3 days. Add a splash of milk and sprinkle with additional pecans, coconut, and cacao nibs just before serving. Drizzle with maple syrup for added sweetness, if you like.
-
CHEF’S NOTE If you can’t find kasha at the store, you can toast raw buckwheat groats in a dry pan over medium heat, stirring continuously for 4 to 5 minutes, until lightly browned and fragrant.
FEEL GOOD INGREDIENT // COCONUT FLAKES The phosphorous and iron in the coconut flakes aid the body’s blood cell, teeth, and bone formation. They also contain zinc, which supports a healthy immune system and can help wounds heal faster.
See what other Food52ers are saying.