The seed of oats contains more fat than that of other cereal plants (7% instead of 2%), but that’s also the only “negative” thing. Oats contains all the essential amino acids and a high concentration of auxins (antioxidants). It also has a low glycemic index and above, it contains beta-glucans (soluble dietary fiber), which scientifically proven, have a cholesterol-lowering effect. Plus they are naturally slightly sweet.
Buckwheat on the other hand, is the triangular seed of a plant that is related to rhubarb and sorrel. Although technically it is a pseudo grain, buckwheat is widely classified and used as a grain. Buckwheat contains just as oats all the essential amino acids, it contains the antioxidant rutin and are glutenfree.

Ingredients (for ±300 gram):
150g rolled oats | 100g buckwheat | 25g coconut flakes | 30g hazelnuts, chopped | 25g walnuts, chopped | 20g raisins | 1 tbsp flax seed | 1 tbsp bee pollen | pinch sea salt | 3 tbsp coconut oil | 2 tbsp honey | 1 tsp vanilla essence | 3 tbsp unsweetened cocoa powder

→ Preheat the oven to 160°C. In a large bowl, combine the oats, buckwheat, coconut flakes, bee pollen, salt, nuts and seeds. Melt the coconut oil in a small saucepan or microwave. Add the honey, vanilla-extract and cocoa powder and whisk. Poor this liquid over the oatmixture. Spread mixture on a baking sheet and bake for 15-20 minutes. Remove from the oven and let cool down. Serve with yogurt and fresh fruit. Keep in an airtight box for max 2 months.

Ingrediënten (voor ±300 gram):
150g havervlokken | 100g boekweit | 25g kokosschilfers | 30g hazelnoten, in stukjes gehakt | 25g walnoten, in stukjes gehakt | 20g rozijnen | 1 eetl lijnzaad | 1 eetl bijenpollen | snuifje zeezout | 3 eetl kokosolie | 2 eetl honing | 1 tl vanille-extract | 3 eetl ongezoet cacaopoeder

→ Verarm de oven voor op 160°C. Meng in een grote kom de havervlokken, boekweitzaden, kokosschilfers, bijenpollen, zout, noten en zaden. Smelt de kokosolie in een kleine pan. Voeg de honing en vanille-extract toe en roer. Giet deze vloeistof over het havermengsel. Verdeel het mengsel op een bakplaat en bak 15-20 minuten. Haal nadien uit de oven en laat volledig afkoelen. Serveer met yoghurt en vers fruit. In een afgedekte doos 2 maanden houdbaar.