Muesli is a great breakfast for those of us who want something that'll keep us going until lunch time. In this recipe, buckwheat is dehydrated until the outside begins to caramelize, leaving it with a sweet and roasted flavor that perfectly contrasts the fresh fruit. This is a breakfast that's sweet, crunchy, and satisfying!

Caramelized Buckwheat Muesli With Fresh Fruit [Vegan]





For the Caramelized Buckwheat:
  • 2 1/2 cups of buckwheat, soaked overnight and rinsed well with cold water
  • 1/4 cup of maple syrup (or coconut nectar, date paste…)
  • 1 teaspoon of pure vanilla extract
  • 1/8 teaspoon of Himalayan crystal salt or sea salt (optional)
For the Muesli:
  • 2 large bananas, finely sliced
  • 2 large peaches, pitted and finely sliced
  • 1 large handful of raspberries
  • 1 large handful of blueberries
  • 1 small handful of fresh mint
  • Almond milk


To Make the Caramelized Buckwheat:
  1.  Soak your buckwheat groats overnight. Pour away the soaking water (this will resemble a gel) and rinse the buckwheat well with cold water.
  2. Put your rinsed buckwheat in a mixing bowl and add maple syrup, vanilla extract and salt. Mix well with a spoon or spatula. Make sure every buckwheat groat is covered with the "caramel sauce."
  3. Spread the buckwheat groats onto a lined dehydrator tray and put them in the dehydrator at 115°F overnight. The next morning your buckwheat will be ready.
To Make the Muesli:
  1. Combine your banana, peaches, raspberries, blueberries, and fresh mint in a serving bowl. Top it with plenty of caramelized buckwheat and almond milk.


The caramelized buckwheat will stay fresh for at least 1 month in an airtight glass container in a cool dark place.