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🍳 Overnight Buckwheat Porridge with Peach Puree

424 kcal · 30 min · 4 servings

Ingredients

• 45 g buckwheat flakes (or oat flakes)
• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 1 tbsp cashew nuts
• 1 tbsp flaxseeds
• 200 ml almond drink (almond milk)
• 0.5 tsp cinnamon
• 4 fresh peaches
• 1 orange (juice)

Instructions

1. 1. Put the buckwheat flakes, pumpkin seeds, sunflower seeds, cashew nuts, and flaxseeds into a bowl.
2. 2. Pour in the almond milk or water.
3. 3. Sprinkle the cinnamon over the mixture.
4. 4. Stir everything well to combine the ingredients.
5. 5. Cover the bowl.
6. 6. Let the mixture swell overnight in the refrigerator.
7. 7. Cut the peaches in half the next morning.
8. 8. Remove the pits from the peach halves.
9. 9. Cut the fruit flesh into coarse cubes.
10. 10. Put the peach cubes and orange juice into a saucepan.
11. 11. Bring the mixture to a boil on the stove.
12. 12. Simmer the peaches for 5 to 6 minutes.
13. 13. Remove the pan from the heat when the peaches are soft.
14. 14. Puree the peach pieces finely with a hand blender.
15. 15. Layer the soaked overnight oats and the peach puree alternately into glasses.
16. 16. Garnish the glasses with nuts and additional fruits according to taste.

Nutrition per serving

• kcal: 424
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 53 g