Overnight Coconut Buckwheat Porridge

Overnight Coconut Buckwheat Porridge

What is your weekday breakfast routine?

In our house, when it comes to our weekday breakfast choices, Dwight and I are quite the opposite. I usually prefer almond milk oatmeal topped with nuts and berries, whereas Dwight likes his two eggs on toast accompanied with a PB&J sandwich. I prefer coffee and he loves his green tea. Over the last couple of years, I tried to convert him to oatmeal, but regardless of the way I prepared it he always thought of it being too boring.

Overnight Coconut Buckwheat Porridge

Even though I don’t think that oatmeal can ever be boring, even I sometimes feel as though I can switch things up a little bit. About a month ago, while I was looking for an alternative, I saw a recipe made with buckwheat and decided to give it a try. Since then, I have been experimenting with it and find that it is such a great alternative to oatmeal. Here, I must admit – I had never cooked with buckwheat before and had no idea what it was going to be like. To my surprise, it wasn’t much more different than making oatmeal.

Overnight Coconut Buckwheat Porridge

That being said, the technique of preparing buckwheat is just a little different. For one thing, it takes longer to cook buckwheat than to cook oatmeal. Though it is only 20 to 25 minutes, I didn’t want to wait that long for it to cook it on a weekday morning. Instead, I opted for letting it sit in coconut milk overnight. The time spent in the fridge gave it a softer, almost cereal-like texture with nutty flavors. All I had to do was to put everything together at night, cover it with stretch film, and quickly warm it up in the morning for a super nutritious breakfast in the morning.

Overnight Coconut Buckwheat Porridge

For this version, I added chia seeds to thicken it up which also increased its notoriousness. As it sat in the fridge overnight, the chia seeds plumped up creating a soup like consistency. The recipe below serves for two, and as long as you keep it in the fridge tightly covered, it keeps its freshness for an extra day.

Overnight Coconut Buckwheat Porridge

For the first morning’s breakfast, I warmed up one serving of it in a pot and topped it off with nuts and fresh fruits. And for the second morning, I added the rest of it into my smoothie that I made with spinach, fresh fruits, half a cup of coconut milk, and a tablespoon of peanut butter. It ended up being a refreshing and nutritious alternative to a warm porridge-like breakfast dish.

Overnight Coconut Buckwheat Porridge

I chose to use coconut milk, but any other nut milk of your choice would work for this recipe. I didn’t use any sugar to keep it healthier, but if you want you can sweeten it up with natural sugars like maple syrup, honey, or agave nectar.


Overnight Coconut Buckwheat Porridge

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Overnight Coconut Buckwheat Porridge

Overnight Coconut Buckwheat Porridge
  • Yield: 2

Ingredients

  • 1 cup buckwheat groats
  • 1/4 cup chia seeds
  • 3 cups unsweetened coconut milk (or any other nut milk like almond, rice, soy, etc.)I used Silk Brand – not the canned kind
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Toppings:
  • 1/2 cup walnuts (or any other unsalted nuts of your choice)
  • 1 1/2 cup berries, pomegranate seeds, etc. (any fresh fruit you have at home)
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Mix buckwheat groats, chia seeds, coconut milk, water, vanilla extract, cinnamon, and salt in a bowl. Cover it with stretch film and let it sit overnight in the fridge.
  2. In the morning, place it in a pot, and cook, stirring occasionally, for 7-8 minutes (or until thick and creamy).
  3. Garnish it with fruit, coconut, and nuts. Serve.

Notes

Note: To keep it healthy, I didn’t add extra sugars to this recipe. But if you like it sweeter, you can add one or two tablespoons of natural sweeteners like honey, agave nectar, or maple syrup.


23 comments
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  • Jordina - such a nice way to eat buckwheat, I will try it soon

    •The Health Blog for the Lazy Girl•ReplyCancel

  • Sini - I had (and still have) a huge crush on overnight oats and ate it almost every morning for several months. It’s healthy, versatile, and not to mention tasty. This buckwheat version with chia seeds looks superb! Can’t wait to try.ReplyCancel

  • Ksenia @ At the Immigrant's Table - I am a HUGE fan of buckwheat in all shapes, forms and preparations (it was such a huge part of my life growing up in a Russian family), and of overnight oats as well… So I’ll have to give this a try once my month of paleo runs out!ReplyCancel

  • Caitlin - I’m so curious to try this! Everything buckwheat I’ve made hasn’t been the best, but I’m convinced it was me not preparing it right, not that I don’t like it. So I’m going to give this another shot! I used to be a cereal with banana girl every morning but found that I didn’t stay full long enough. So now I’ve been experimenting with all sorts of breakfasts (like this morning I had my dinner leftovers!). Can’t wait to try it, especially with how easy it sounds!ReplyCancel

    • Aysegul Sanford - Hi Caitlin,
      I was in the same boat, looking for an alternative to my usual oatmeal. This one is similar, but just as easy to make.
      I hope you’ll like it.
      Cheers!
      IceReplyCancel

    • Rainah - Caitlin, the first time I *liked* buckwheat was when I topped buckwheat pancakes with caramelized apples. From there, I’ve been learning to like it, one recipe at a time. This will be my next test…. it looks promising. In the meantime, my husband and daughter are learning to like it faster than I am, so that is a plus for me!ReplyCancel

  • Breakfast Week Roundup | Garlic My Soul - […] that look easy and amazing * These Kale Breakfast Bowls that start your vegetables in early * Overnight Porridge that makes me want to savor ever […]ReplyCancel

  • Laura - All your pictures of this look beautiful!! I love buckwheat porridge, and with coconut milk, I think it would taste awesome!! Thanks for the inspiration:)ReplyCancel

  • Jesse - Yum!ReplyCancel

  • Christina @ Bake with Christina - That looks so delicious and fresh! Would be a wonderful way to start off the day 🙂ReplyCancel

  • Stephanie - This looks and sounds so delicious, I wish I had a bowl of it right now : )ReplyCancel

  • Elle - I am addicted to overnight oats! Can’t wait to try it with buckwheat! Thanks, looks absolutely delicious 🙂ReplyCancel

  • Am - Can you please clarify what kind of coconut milk you intend? I get confused about these recipes because people don’t distinguish! Do you mean coconut milk beverage (often in tetrapacks?). These have 70 calories/cup and 4g saturated fat, but are a lot more than coconut milk, often sweetners, and all sorts of “extra junk,” stabilizers, etc. On the flip side, maybe you mean canned coconut milk, which if you’re careful about your brand, should just be coconut milk, but is also 400 calories for 1 cup and a whopping 36g of saturated fat! That’s pretty intense. In this recipe, you’re calling for 3 cups, I’m anxious to know what you intend because of the the health factor impact either way. Thanks!ReplyCancel

    • Aysegul Sanford - Hi Am,
      This makes so much sense. I understand the confusion. Thank you for bringing to my attention.
      For this recipe I used Silk’s unsweetened coconut milk. Here is a link if you want to try and/or can find it in your local supermarket.
      If you are concerned about the high calories of coconut milk, you can also make it with almond milk. I have made it with both and they were both tasty.
      I have made the clarification in the recipe. However, if there are any other questions I can answer I am just an e-mail away.
      Again, thanks for bringing this to my attention.
      Regards,
      AysegulReplyCancel

  • Rainah - Flavor is spot on, IMHO. For those who do not like the flavor of buckwheat, the coconut milk helps to cut that strong buckwheat flavor significantly. Please note: we used canned coconut milk, and slipping those solids into the fridge overnight leaves what one might expect….. chunks of coconut cream. Can’t tell you that I bit into them or skimmed them, because, well, we had another problem……  You see, and this admission is…..,, well it is an admission….. expressed here…… for the benefit of any uninitiated who might be here….., like myself:  a-hem……. ack….. well, here goes: the little, black buckwheat seeds that I had unwittingly purchased, are unhulled, and…. well, yep, that’s what I prepared this lovely little recipe with, cuz that’s what I had, and, as it turns out, that was a problem. I had purchased them, not knowing the difference between them and buckwheat groats.  Needless to say, our gruel was more than fibrous…. SO, I cooked it, added powdered milk and water, and ran my hand blender through it for a little while. By then, I didn’t have time for the toppings, so we added some raw sugar instead. Live and learn. I’ll try this again when I have actual buckwheat groats and let you know what happens here. Live and learn. Live and learn….. live ….. and …… learn.  BTW, I really liked the flavor of this while my daughter rather did not….. hmmmm, some cinnamon might help her…. and bananas………, I’ll go grab those for her really quickly.  Then I’ll grind up those unhulled buckwheat seeds and make a fibrous flour (I’ve done some of that in the past)……ReplyCancel

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