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Overnight Mango Buckwheat Porridge

Author - Alyssa Rimmer

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 showed 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!

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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.

Mango Buckwheat Porridge -- an overnight breakfast recipe that takes practically ZERO time to make and tastes incredible!

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.

How to make overnight Buckwheat Porridge using raw buckwheat groats!

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.

How to make overnight Buckwheat Porridge using raw buckwheat groats!

How to make overnight Buckwheat Porridge using raw buckwheat groats, almond milk and mango!

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!?

Mango Buckwheat Porridge -- an overnight breakfast recipe that takes practically ZERO time to make and tastes incredible!

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!

How to make overnight Buckwheat Porridge using raw buckwheat groats, almond milk and mango!
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Overnight Mango Buckwheat Porridge

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!

Course Breakfast
Cuisine American
Keyword buckwheat, mango, porridge
Prep Time 5 minutes
Rest/soak 2 hours
Total Time 2 hours 5 minutes
Servings 1 Serving
Calories 531 kcal
Author Alyssa

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!
Nutrition Facts
Overnight Mango Buckwheat Porridge
Amount Per Serving
Calories 531 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 40%
Sodium 172mg 7%
Potassium 1282mg 37%
Total Carbohydrates 158g 53%
Dietary Fiber 27g 108%
Sugars 24g
Protein 30g 60%
Vitamin A 35.7%
Vitamin C 72.8%
Calcium 33%
Iron 33.5%
* Percent Daily Values are based on a 2000 calorie diet.

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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Mango Buckwheat Porridge -- an overnight breakfast recipe that takes practically ZERO time to make and tastes incredible!
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  1. Thanks for this recipe! I just bought buckwheat for the first time and hadn’t found any way of eating it that I really liked, until this!
    I used almond butter and topped with shaved coconut and maple syrup- delicious 🙂

  2. I wish I could say that this was fantastic but not a fan. I may need a better blender bc the buckwheat came out grainy and I used an over-ripe mango. Tough to swallow. Picture definitely made me try it and I will give buckwheat another go with a different recipe.

  3. What other fruit do you recommend would go good with this receipe if I can’t eat mango and also don’t really like the spices? I’d really like to try the buckwheat porridge

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