Recipe – Buckwheat Apple Muesli

I just finished the Eugene Marathon about a week ago and set an amazing personal record. Part of preparing for an offsite marathon requires experimenting with foods that are travel friendly to minimize the chances of digestive distress on race day. I have recently discovered that my old standby – instant oatmeal – no longer works well for my body. I switched to raw granola (made from buckwheat) on race day and had no digestive issues, plenty of energy, and amazing speed.  Granted, I cannot attribute this all to raw granola, but not having an acidic stomach clearly played a part in my success.

Here is a similar recipe for home – a buckwheat muesli. Once I find a raw granola I can make and enjoy, I will post that recipe here as well.

Buckwheat Apple Muesli

Serves 1 (generously)

  • 1/3 cup raw buckwheat groats
  • 5 dates
  • 1/4 cup apple juice
  • 1 medium apple, sliced into quarters
  • 1/8tsp. cinnamon
  • 1 pinch nutmeg
  • 1-2 tbsp. shredded coconut
  • 2 tbsp. walnuts or nuts/seeds of choice

Soak buckwheat and dates overnight in 1 1/4 cup water. In the morning, drain and RESERVE the soaking liquid.  Place dates and groats in a food processor or Vitamix. Add 2 apple quarters, 1/4 cup reserved liquid, juice, and spices. Process on low until fairly smooth.

Pour  into a bowl and dice remaining apple, stirring into cereal. Top with coconut and walnuts.

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