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.
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.
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.
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.
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.
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
- Yield: 2
- 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
- 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
- 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.
- In the morning, place it in a pot, and cook, stirring occasionally, for 7-8 minutes (or until thick and creamy).
- Garnish it with fruit, coconut, and nuts. Serve.
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.