This nutrient-dense overnight mango buckwheat porridge is a super easy breakfast option when you're short on time. You just soak the groats overnight and blend it all up in the morning!
We're kicking off our second day of Whole Grain Week with a delicious and nutritious breakfast option. You guys are always asking me for easy morning meals, and while I've shown you many recipes with quinoa before (remember the Cinnamon Apple Breakfast Quinoa and Chunky Monkey Quinoa Breakfast Cookies!?), buckwheat rarely makes an appearance. And it actually happens to be one of my personal breakfast faves!
Today we've got this overnight buckwheat porridge, which uses just a few ingredients, is a cinch to whip up and takes pretty much zero hands-on time.
Last year, I shared a post about my 6 Staple Whole Grains that are always in my pantry, and buckwheat was one of them. If you're new to buckwheat, unlike the name suggests, it doesn't contain any wheat and is naturally gluten-free. Another surprising fact about buckwheat is that it's actually not a whole grain, but a seed (just like quinoa).
We're lumping it into the whole grain family this week because it acts very similar to other whole grains, both in texture and cooking method, but also in nutritional values. It's fluffy, cooks like rice and has 6g of protein and 1g of fiber per serving.
Flavor-wise, buckwheat tastes somewhat earthy with a little hint of nuttiness. I find the whole groats to be much milder than the flour, but both are delicious. You can also toast the groats before cooking them and that only intensifies their nutty flavor.
For our overnight buckwheat porridge, we're starting with Bob's Red Mill buckwheat groats, which I add to a mason jar and then soak overnight. This not only activates the seeds and helps them release more nutrients, but it also means that we can blend them up (as we will in this recipe) and digest them more easily in the morning.
Just like I did in the other buckwheat porridge recipe I made, we're going to blend up the soaked oats with a little bit of almond milk, mango, chia seeds, nut butter, and spices. Then you just serve it up and go.
To serve, I like to top mine with coconut flakes, a touch more fresh mango and a drizzle of either coconut nectar or maple syrup.
This recipe also serves two, so you can store one for tomorrow and not even have to think about breakfast in the morning. How great is that!?
p.s. I'll be giving away a FREE ebook at the end of Whole Grain Week with all the recipes, so just sign up for my newsletter by clicking right here and I'll make sure you get it when it's available!
More Breakfast Recipes to Try:
- Fruit & Yogurt Quinoa Breakfast Cereal Bowl
- Savory Pesto Quinoa Breakfast Bowls
- Healthy Apple Pie Breakfast Parfaits
- Healthy Chocolate Quinoa Breakfast Bowl
- 5-Minute Chai Spiced Breakfast Quinoa
- 90-Second Pumpkin Pie Breakfast Quinoa
- Cinnamon Apple Breakfast Quinoa
Overnight Mango Buckwheat Porridge
- 1 cup Bob's Red Mill buckwheat groats
- 1 cup chopped mango about 1 large mango
- 1 tablespoon nut butter of choice I used cashew butter
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon turmeric
- 1/2 - 3/4 cup almond milk
- Topping ideas: fresh mango coconut flakes, chia seeds, coconut nectar/maple syrup
- Add buckwheat into a large bowl or mason jar and cover with water, covering at least 1" above the groats. Let soak for 2 hours or up to overnight.
- Once soaked, drain and rinse buckwheat groats and add them to a high powered blender. Add remaining ingredients in the order listed and blend on high until smooth and creamy. Transfer into serving bowls (or jars), top with desired toppings and enjoy!
This post was sponsored by the awesome folks Bob’s Red Mill! Make sure to check out their entire line of products – there’s tons of amazing gluten-free options. Thank you for supporting the brands that I am passionate about, it allows me to continue to produce these recipes for you!
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