Muesli is a versatile breakfast cereal or snack that typically consists of rolled oats, nuts, seeds, dried fruits, and spices. Using buckwheat in place of oats and combining a rich medley of nuts and seeds adds extra plant-powered protein and anti-inflammatory omega-3s. These all-star ingredients are also packed with calcium, magnesium, and iron, making it a recipe you’ll want to keep in your breakfast cereal archives.
Yield: 2

1⁄2 cup dry buckwheat, rinsed, soaked, and drained
2 Tbsp slivered almonds
2 Tbsp raw pumpkin seeds 1 tablespoon flaxseed meal
1 Tbsp chia seeds
1 Tbsp hemp seeds
2 Tbsp unsweetened or naturally sweetened dried cranberries
1 tsp ground cinnamon
1 cup plain, unsweetened plant-based milk, plus more as desired

In a medium pan over medium heat, toast the buckwheat for five minutes, tossing or stirring often until fragrant and lightly golden brown. Set aside.
To a 16-ounce mason jar or storage container, add the buckwheat, almonds, pumpkin seeds, flaxseed meal, chia seeds, hemp seeds, dried cranberries, and cinnamon. Place a lid on top and shake to combine.
Add the plant-based milk. Stir and store in the refrigerator overnight.

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