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Overnight Buckwheat Porridge

by | Jan 30, 2025 | Plantuary Recipes, Recipes

This hearty, gluten-free breakfast is one that’s easy to prepare the night before for a quick, nutritious start to your day. Soaked buckwheat groats combine with creamy almond milk and a touch of sweetness to create a wholesome, satisfying bowl that’s ready whenever you are.

Overnight Buckwheat Porridge

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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup buckwheat groats
  • 1 tablespoon lemon juice
  • 4 cups almond milk
  • ¼ cup chia seeds
  • 2 tablespoons hemp hearts
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • Nut butter, fruit compote, fresh fruit, honey, maple syrup, and/or yogurt To serve

Equipment

  • Measuring cups/spoons
  • Medium bowl
  • Fine mesh sieve
  • Large Pot or Dutch Oven
  • Wooden spoon

Method
 

  1. Add buckwheat groats, 1 cup water, and lemon juice into a medium bowl. Soak groats at room temperature for 6+ hours. Drain in a fine mesh sieve and rinse.
  2. Heat a large pot or Dutch oven over medium high heat. Add rinsed buckwheat groats, almond milk, chia seeds, hemp seeds, vanilla, cinnamon, and salt to pot. Stir often until mixture comes to a boil.
  3. Lower the heat to medium-low, and cook, stirring occasionally, until porridge thickens, and is heated through, about 10-15 minutes.
  4. Serve the porridge into individual bowls and add toppings of your choice.
  5. Store the leftovers in a sealed airtight container in the fridge for 2-3 days.

Notes

Recipe adapted from Marin Mama Cooks