Creamy, Chewy Tahini Buckwheat Steel-cut Muesli

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With Earth Day just around the corner, I thought I’d share a bit how how I source ingredients and make sure I’m doing everything I can for the planet. Because taking care of the Earth means better food and resources for taking care of ourselves and family too!

You may have noticed it’s been a while since I posted an overnight oat recipe. 1) I’d just not been feeling them lately and 2) there’s been quite a buzz lately in the wellness industry about the herbicide glyphosate and its presence in our food system. This chemical is in the weed killer RoundUp and linked to cancer by California state scientists and the World Health Organization — and it’s showing up in places like conventional cereals, grains, beer, and even wine.

So yes, unless you’re eating organic, responsibly sourced grains, that daily bowl of cereal or oat-milk latte is likely contaminated with glyphosate and other chemicals.

Which is why sourcing and developing relationships with brands is so important. I’d pretty much given up on oats until I was introduced to One Degree Organic Foods. As their name suggests — they’re one degree of separation from organic farmers who practice sustainable, plant-based farming.

Not to mention their products are sprouted — making the grains easy to digest and the nutrients more bioavailable for your body to absorb.

Which leads me to this amazingly delicious,
rich, creamy, and chewy muesli recipe
using sprouted steel cut oats.

If you’re unfamiliar with steel cut oats, they’re less processed than their rolled and steamed counterparts and lend the most amazing toothsome texture to this muesli. Especially when paired with raw buckwheat, pumpkin seeds, and squidgy dates — all soaked overnight in the most delicious tahini milk.

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Sprouted and soaked grains boast more nutrients and are easier to digest.

Creamy, Chewy Tahini Buckwheat Steel-cut Muesli

Serves 3-4 (1/3-1/2 cup each)


1/3 cup One-Degree Organic Foods Sprouted Steel Cut Oats
1/4 cup raw buckwheat groats (or use all steel cut oats)
2 Tbs. raw pumpkin seeds
2 Tbs. sesame seeds
2-3 Medjool dates, pitted and chopped
1 1/2 cup unsweetened almond milk
2 Tbs. runny tahini
1/2 tsp. grated orange zest (optional)
1/2 tsp. pure vanilla extract
Pinch fine sea salt


Combine oats, buckwheat, pumpkin seeds, sesame seeds, and dates together in a bowl or medium-sized container with lid. Set aside.

In another bowl or measuring cup, whisk together almond milk, tahini, orange zest, vanilla extract, and sea salt. Pour over dry mixture, stir well to combine, cover and store in the in the fridge overnight (for at least 12 hours).

To serve, portion 1/3 cup mixture into bowls. Top as desired. My personal favorite is blueberries, a dollop of coconut yogurt, a drizzle of extra tahini, some raw honey, and bee pollen.


The soaked muesli keeps in the fridge for several days. As it sits it will continue to absorb liquid and soften. On days 2-3 you may need to add some additional almond milk if you like a more liquid consistency.

Sometimes I omit the orange, add a good shake of cinnamon instead, and top the soaked oats with banana or grated apple.

And Thank you One-Degree Organics for sponsoring this post and providing product samples. As aways — I only partner with brands I love, trust, and use myself.

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