Made with buckwheat groats, almond milk, cinnamon, honey, and fresh berries, this overnight raw buckwheat porridge is a simple, yet delicious, make-ahead gluten-free and vegetarian breakfast.
Overnight raw buckwheat porridge might sound like a mouthful, but it is a lot less complicated than it may seem. Similar to overnight oats, raw buckwheat porridge is made by soaking buckwheat groats overnight and then blending them with the flavors and seasonings of your choice to make a delicious, rich, and creamy on-the-go breakfast.
What is Buckwheat?
Although technically a seed, buckwheat is a naturally gluten-free grain that has become increasingly popular in recent years. It can be made into flour to be used in baking and can also be used in its seed format known as groats. Similar in concept to oats or rice, buckwheat groats can be boiled and cooked into porridges, stews, side dishes, and salads.
Can You Eat Raw Buckwheat?
Buckwheat groats can be eaten raw, however, as with most grains, they are best soaked, sprouted, or fermented for optimal digestion. If consumed raw, like in this buckwheat breakfast porridge, they need to be well soaked, rinsed, and strained before consumption.
In order to make this buckwheat breakfast porridge, it is best to soak the groats overnight to help ensure they are soft and easier to blend into a porridge, as limited soaking time might create a grittier porridge. For this recipe, I’ve paired them with cinnamon, honey and vanilla to give the porridge a subtly sweet flavor, and topped it with fresh berries, muesli, and shredded coconut, however, you can use any toppings of your choice. This recipe makes two servings, but you could also make a double batch for an easy meal prep idea so your breakfasts will be ready for the week.
More Healthy Buckwheat Recipes:
Overnight Raw Buckwheat Porridge
This overnight raw buckwheat porridge stores very well in jars in the fridge for quick and easy grab-and-go breakfasts. Top with berries, nuts, seeds, and granola of your choice for an endless variety of flavours.
-
Prep Time: 10 minutes -
Cook Time: 10 minutes
-
Total Time: 10 minutes
-
Yield: 2 servings 1x
-
Category: Breakfast
-
Method: By Hand
- Diet: Vegetarian
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 cup buckwheat groats, raw, soaked overnight
- 1 teaspoon ground cinnamon
- 4 teaspoons honey
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1/8 teaspoon sea salt
Optional Toppings:
- Berries
- Pomegranates
- Shredded Coconut
- Granola
- Yogurt
Instructions
- Soak the buckwheat groats in water overnight or for at least 2 hours. Once soaked, drain and rinse them well.
- Place the soaked buckwheat groats into a food processor or blender and blitz a few times to help break them down.
- Add cinnamon, honey, vanilla, salt and almond milk to a blender and process the mixture until a creamy and smooth consistency forms.
- Divide porridge into 2 jars or bowls and cover will toppings of your choice.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 336 calories
- Sugar: 12
- Fat: 3 grams
- Carbohydrates: 75 grams
- Fiber: 9 grams
- Protein: 10 grams
I thought you were supposed to soak the groats with some lemon juice in the water to rid of the phytic acid for better nutrient absorption?
Yup! Using an acidic medium like lemon juice or apple cider vinegar does help to break it down, it’s a great tip!
I cooked buckwheat for the first time today. Can I soak it after it’s cooked?
Great question, Kris! If it is already cooked there is not need to re-soak it. You could actually used it cooked (cold) in this recipe if you like, it won’t be exactly the same but it will still work!
After I soak it overnight can I simply drain and add to a smoothie? If I do not put it all in my recipe how long will it stay fresh? Could I store it in the soaking water or drain and store? Thanks! Helen
Once soaked, drained and rinsed, the buckwheat can be store as is in the fridge, however, I wouldn’t leave it longer than 2 days.
I was so happy to find your recipe. I’ve been wondering if buckwheat could be made into a cereal by soaking overnight like oats. I have a couple of questions . First, I have kasha. Will that work well? And second question: I don’t have a blender. So, would simply soaking in water with a bit of lemon or apple cider vinegar overnight — or longer maybe? – be okay? Or would it be too hard to digest if it’s not blended?
Thanks in advance for your answers and thanks for the great recipe !
I suppose that you could eat them unblended, however, the texture will be a little gritty and slimy. Blended the groats once they have been soaked helps to provide a more porridge-like texture.
Hi Stepanie, I frequently soak steel cut oats overnight in milk in the fridge and eat cold for breakfast with some fruit on top. Can the same method work for buckwheat ? Or must buckwheat be soaked in water, drained and rinsed before adding milk and eating as a cold cereal?
For more optimal digestion, it is suggested that buckwheat groats should be strained and rinsed before consuming.
Really odd recipe. I followed it as stated and it ain’t porridge. Flavour wise it’s not unpleasant but the texture is strange. It feels undercooked. The texture is ‘silty’. I soaked the buckwheat for a good 16 hours so it can’t be lack of soaking. To rescue it (since I used a whole cup of the stuff) I tried to cook it on the hob but it’s like making a very unforgiving roux and I ended up with lumps.
My 3 year old daughter is def not gonna eat this.
Its my first experience with buckwheat, perhaps this recipe is for the hardened fans, not the newbies.
Sorry to hear that, Rose, thanks for sharing! Buckwheat definitely has a different taste and texture from other grains, a bit “earthier” and “grittier” than oats for instance. Took me a little while to get used to it myself. 🙂
This is a good point and I’m glad for the heads-up. I think I will start by adding this to my oat porridge so that I can get used to the texture. I love buckwheat chips and crepes… and have started eating buckwheat bread. But it is definitely something to get used to.
Is there any benefit to blending? I usually don’t as I like the crunch.
Easier to eat for most people, however, it’s personal preference.