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
- 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
- Shredded Coconut
- 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.
- Serving Size: 1 serving
- Calories: 336 calories
- Sugar: 12
- Fat: 3 grams
- Carbohydrates: 75 grams
- Fiber: 9 grams
- Protein: 10 grams
Keywords: buckwheat groats, overnight, soaked