Traditionally oats have been soaked overnight to make them easier to digest. I have combined freshly ground buckwheat which is rich in the enzyme phytase whereas oats are a poor source of this enzyme. Phytase helps to breakdown phytates which are phosphorous containing compounds found within whole grains like oats and makes minerals bound to phytates like zinc, calcium and magnesium available for digestion. An acidic medium like orange juice or yoghurt is used to soak the oats overnight as this helps to provide the correct pH for phytase.
Note: If you are coeliac then use gluten-free oats or avoid oats as they contain a similar protein to gluten which may cause irritation within the gut.
½ cup oats (preferably gluten-free)
1 tbsp freshly ground buckwheat
Juice of 1 orange or 1 tbsp of organic yoghurt
1 cup of berry fruits
Water or nut milk to give the smoothie the right consistency
- The night before, mix ground buckwheat and rolled oats together in a bowl
- Pour either orange juice or 1 tbsp yoghurt mixed in a little water over the oat and buckwheat mixture. Cover and leave to soak overnight
- In the morning place 2-3 tablespoons of the soaked oat & buckwheat mixture into a blender
- Add banana and the berry fruits and blend
- Thin down the consistency if you need to by using either water or nut milk and blending
For another oat-based smoothie idea have a look a my blog recipe for oat, black grape and fennel tea smoothie.