Overnight Buckwheat Porridge

Name: Overnight Buckwheat Porridge
Cuisine: European
Ingredients: 1 cup raw organic buckwheat groats, not kasha – pre-soaked, rinsed – please see note below on how long, and why* You can find buckwheat groats in most bulk bins at your grocery store.; 1 can unsweetened canned coconut milk – I love Native Forest Simple, as it has no guar or gums and comes in BPA free cans – make sure to shake the can, and get the one where you can hear the milk swishing around, as it will be easier to work with. If you don’t want to use coconut milk, then increase the almond milk to 4 cups.; 2 1/2 cups almond milk, or alternative milk of choice – for store bought, I love Three Trees almond milk, as it’s as close to homemade as you can get. Ingredients are; filtered water, organic almonds, organic vanilla, plus they are a small female based SF company.; 1/4 cup chia seeds; 2 tablespoons hemp seeds; 2 teaspoons vanilla extract –I love this vanilla from Morton and Bassett, as it doesn’t have added sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon pink Himalayan sea salt

9 steps

Suggested Toppings -This porridge is a base recipe, and you will need to add a bit of sweet to it Fresh fruit such as; strawberries, blueberries, smashed raspberries, pomegranate seeds, blackberries or sautéed cinnamon apples I also use frozen fruit and just leave it out overnight on the counter in a strainer set over a small bowl to capture the juice. Blackberry chia compote – no added sugar – I do this in the fall and winter months where there isn’t fresh fruit, as it uses frozen berries Spoonful of almond butter, walnut butter or peanut-butter Tahini, dates

Updated at: Thu, 02 May 2024 17:59:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories374.3 kcal (19%)

Total Fat23.2 g (33%)

Carbs36.7 g (14%)

Sugars5.5 g (6%)

Protein8.8 g (18%)

Sodium209.1 mg (10%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 cupbuckwheat groats

raw, organic, not kasha - pre-soaked, rinsed You can find buckwheat groats in most bulk bins at grocery

1 canunsweetened canned coconut milk

i love native forest simple, as it has no guar or gums and comes in bpa free cans - make sure to shake the can, and get the one where you can hear the milk swishing around, as it will be easier to work with . if you don ’ t want to use coconut milk, then increase the almond milk to 4 cups

2 ½ cupsalmond milk

or alternative milk of choice - for store bought, I love Three Trees almond milk, as it’s as close to homemade as you can get, filtered water, organic almonds, organic vanilla, plus they are a small female based SF company

¼ cupchia seeds

2 tablespoonshemp seeds

2 teaspoonsvanilla extract

I love this vanilla from Morton and Bassett, as it doesn’t have added sugar

1 teaspoonground cinnamon

¼ teaspoonpink himalayan sea salt

Instructions

Step 1

*Note: You will have to soak the buckwheat groats ahead of time, for at least 6 hours, and they can soak up to 20 hours. Soaking the groats enlivens the grain, activating nutrients, as well as making them more digestible.

Step 2

Soaking groats: The day/morning (think 24 hours ahead) before you're going to eat the porridge, put 1 cup buckwheat groats and 2-3 cups filtered water (optional, but recommend add 1 tablespoon apple cider vinegar, or lemon juice) a into a glass container fit with a lid. Let groats soak on the counter all day at room temperature until nighttime (this is when you will assemble the porridge together in the pan). This may all seem like a pain, and an extra step, but it takes 2 minutes, and you will get used to the routine, and it will become a habit.

Step 3

You will notice that the soaked buckwheat groats look a bit goopy and slimy, but that will go away after you rinse them. Pour soaked buckwheat groats into a fine mesh strainer and rinse under cold running water, tossing them around with your hands, until most of the sliminess is gone.

Step 4

Get out a large pot, or dutch oven (I used my dutch oven) fit with a lid (smaller pot if making the half batch). To the pot, add rinsed buckwheat groats, coconut milk, almond milk, chia seeds, hemp seeds, vanilla, cinnamon, and salt. Give mixture a good stir to combine, cover with lid, and let sit overnight in the fridge.

Step 5

In the morning, the porridge will look pretty much the same as it did the night before. Give porridge a good stir and set the pot (uncovered) over medium-high heat, stirring occasionally, until the porridge bubbles and comes to a boil. You want to make sure to stir the porridge to prevent it from sticking to the bottom of the pan, and the chia from clumping.

Step 6

Lower the heat to medium-low, and cook, stirring occasionally, until porridge thickens, and is heated through. The whole process takes 10-15 minutes.

Step 7

Serve the porridge into individual bowls, add sweetener of choice, and top with the suggested toppings, or your toppings of choice. Enjoy!

Step 8

Store the leftovers in a sealed container in the fridge. Leftovers will last 2-3 days.

Step 9

Reheating leftovers: The porridge will thicken up to a big clump due to the chia, it isn’t pretty, but don’t fret, as all you need to do is add a bit of almond milk, or water to the mixture and it will get back to it’s porridge-like consistency. To re-heat the leftovers, put desired amount of porridge into a sauce pan along with some almond milk, or water (to thin it out) and set it over medium-low heat, stirring occasionally until heated through.

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