I have long been a fan of grain-based breakfasts like overnight oats, muesli, oatmeal, cream of wheat – you name it. This take on overnight oats substitutes classic old-fashioned oats for kasha, toasted buckwheat commonly used in Central and Eastern European cuisines. Although kasha is often used to make porridge, I love using it in overnight oats-style recipes because of the unusual texture: There’s a chewy, earthy flavor that you can’t replicate with other grains.
You can find kasha at most grocery stores from brands like Bob’s Red Mill, as well as at Eastern European markets.
MEAL-PREP TIP: Make this batch of six servings on Sunday to eat for breakfast all week; the kasha will keep in the refrigerator up to one week.
Coconut-Pomegranate Overnight Kasha
Serves | 6 |
- 1 cup kasha
- ½ cup chia seeds
- ¼ cup hemp protein
- ½ cup hemp seeds
- ½ cup raisins
- 1 cup pitted and chopped dates
- 1 Tbsp ground cinnamon
- 6 Tbsp honey
- 6 Tbsp vanilla Greek yogurt
- 4½ cups unsweetened almond milk
- 1 cup fresh pomegranate seeds (for garnish)
- ½ cup toasted unsweetened coconut chips (for garnish)
| Preparation | In the bowl of a blender or food processor, add kasha and pulse a few times until grains split and crack but do not turn into powder. In a large bowl, combine next 6 ingredients. Add pulsed kasha and stir to combine. Divide mixture between six 8-ounce canning jars with lids and top each with equal portions honey, Greek yogurt and almond milk. Cover and refrigerate overnight. or up to 1 week.
| To Serve | Remove jars from refrigerator and stir mixture thoroughly. Garnish with pomegranate seeds and toasted coconut; serve.