Sonntags Müsli

• 6 Tablespoons Buckwheat Groats
• 1/4 cups Quick Oats
• 2 Tablespoons Finely Chopped Toasted Hazelnuts (husks Removed)
• 2 Tablespoons Dried, Shredded Coconut
• 1/2 cups Milk
• 1 cup Fat-free Greek Yogurt (e.g. 0% Fage)
• 1 whole Small Apple, Peeled And Coarsely Grated
• 1 whole Small Pear, Peeled And Cut Into Small Pieces
• 1 whole Small Banana, Mashed
• 1/8 teaspoons Finely Grated Orange Zest
• 1 teaspoon Agave Nectar Or Honey, More Or Less To Taste

1. The night before, place the buckwheat groats in a medium bowl and cover with about 3 times as much water. Cover loosely to prevent dust from entering and soak the buckwheat at room temperature overnight.
2. The next morning, strain the buckwheat and thoroughly rinse with fresh water. Drain well, then place buckwheat in a large mixing bowl and add the oats, hazelnuts, coconut, milk, yogurt, fruit, and orange zest. Mix well and then check flavor, sweetening as desired with a bit of agave nectar or honey.

ubc, hazelnuts, shredded coconut, milk, apple, banana, honey

Taken from tastykitchen.com/recipes/breakfastbrunch/sonntags-mc3bcsli/ (may not work)