Blueberry Buckwheat Start

Cooked buckwheat brings a mild, toasted-grain character to blueberries and banana. Use cooked, cooled groats, never dry uncooked buckwheat, and blend until the little grains disappear into the drink. The blueberries give it a purple color and a gently tangy finish. It will thicken a little as it stands, so a splash more milk is useful if you make it ahead. This feels closer to a blended breakfast than a light fruit cooler.

Ingredients

• 6 oz Unsweetened oat milk
• 1/2 cup Blueberries
• 2 tbsp Cooked, cooled buckwheat groats
• 1/2 fruit Ripe banana

Make it

1. Prepare all fruit as listed. Use cooked, cooled ingredients where specified; remove every stone, core or hard stem.
2. Add the milk and all remaining ingredients to a blender. Blend for 45–60 seconds, scraping down as needed, until smooth.
3. Add a small splash of milk if needed to make it pourable. Serve immediately.

Benefits

Blueberry · keep the fiber

Blueberry contributes a little fiber for normal digestion; oat milk brings a mellow, creamy base in this recipe.

Buckwheat · texture as well as taste

Blending buckwheat with oat milk, blueberry, and banana gives you a softly nutty grain flavor throughout the drink, with the whole blended ingredients staying in the glass.

The buckwheat must be cooked and cooled before blending. Preparation time assumes this is already done.