Nutty, gluten-free buckwheat is an underutilized seed.
Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep lunch series. Now, we’re making breakfast easier than ever.
This week, New York City-based recipe developer Julia Gartland shares how to reimagine classic oatmeal. “Using buckwheat groats, which are a seed and not a grain, is a great way to make porridge,” says Gartland. “They’re naturally gluten-free and many people find that they’re easier on the digestive system than regular oats,” she says.
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SUNDAY PREPARATIONS:
Prepare the toasted buckwheat porridge.
FIT CHEF HOW-TO: MAKE TOASTED BUCKWHEAT
You can cook buckwheat groats as you would regular oats, however, the secret to getting the best flavor is toasting the groats before adding in any liquid, says Gartland. After soaking the groats, place them in a saucepan over medium-high heat and stir for two to three minutes until the oats start to turn brown; this process releases their nutty flavor.
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