🍳 Buckwheat Porridge with Apples, Blueberries and Cashew Nuts

Name: Buckwheat Porridge with Apples, Blueberries and Cashew Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 4 dried dates (20 g); 80 g buckwheat flakes; 200 ml milk (3.5% fat); 0.5 tsp cinnamon powder; 250 g skyr; 1 apple; 1 tbsp lemon juice; 50 g blueberries; 30 g cashew kernels

488 kcal · 30 min · 4 servings

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Ingredients

4 dried dates (20 g)
80 g buckwheat flakes
200 ml milk (3.5% fat)
0.5 tsp cinnamon powder
250 g skyr
1 apple
1 tbsp lemon juice
50 g blueberries
30 g cashew kernels

Instructions

1. Chop the dates into small pieces.
2. Mix the buckwheat groats with the milk, cinnamon and dates in a bowl. Fill the mixture into jars or screw-top jars. Add the skyr on top and place the jars covered in the fridge overnight.
3. The next morning, wash the apple, remove the core and cut it into cubes. Drizzle the cubes with lemon juice. Wash the blueberries and pat them dry. Roughly chop the cashew nuts.
4. Take the buckwheat porridge out of the fridge and stir in the skyr. Distribute the apples and blueberries on top and sprinkle the cashew nuts over it.

Nutrition per serving

kcal: 488
Protein: 28 g · Fett/Fat: 13 g · Carbs: 62 g