cacao, bircher, muesli, breakfast, recipe, meal prep


This healthy breakfast tastes like dessert.

“When blended, soaked raw buckwheat groats become incredibly thick and creamy,” says New York City-based recipe developer Julia Gartland, who suggests playing around with the toppings. Almond butter adds protein while cacao powder gives the dish a tart, chocolatey flavor and flavonoids, a substance that has been shown to fight inflammation.

This recipe is part of our meal prep series. Click here for the full plan.


  • ½ cup raw buckwheat groats
  • ¼ cup plant-based milk
  • 2 teaspoons cacao powder
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 2 medjool dates, pitted
  • ¼ teaspoon sea salt
  • 1 tablespoon almond butter
  • 1 tablespoon Greek yogurt
  • 1 teaspoon cacao nibs


  1. Soak buckwheat groats for 30 minutes in one cup of water then add to a blender with the plant-based milk, cacao powder, maple syrup, vanilla extract, dates, and sea salt.  Blend until smooth (or desired consistency is reached). Add to an airtight container, then top with almond butter, Greek yogurt, and cacao nibs. Store in the fridge until ready to consume.

Recipe development, food styling & photography by Julia Gartland