Looking for an easy breakfast recipe that you can prepare the night before? Here we go with my nutritious mango-pomegranate-overnight buckwheat oats, vegan and glutenfree!
Mix the buckwheat and oat flakes together with the flax and chia seeds and the oat drink as well as water. Add cinnamon, cocoa and your sweetener, mix and place it in the fridge overnight to soak. The next morning, the mass should be firm and creamy. If it is too firm, add some more water.
Peel the mango and cut it into small cubes. De-seed the pomegranate. Wash the mint and chop it.
Put the cooled mass from the fridge into two bowls and spread the soy yogurt on top. Add the diced mango, pomegranate seeds and chopped mint on top.
In the end, grate some dark chocolate over it. Enjoy your meal!