The overnight oat thing is kind of beaten to a pulp in the world of food blogs. Beaten with pumpkin, stabbed with extracts and shot with toppings. No matter how you slice it….it’s dead.
Overnight buckwheat groats, however? Bet you didn’t know that was possible.
I figured if you can do the overnight thing with steel cut oats, why not try buckwheat groats which are actually softer to the touch. In theory they should be even better suited for the overnight “cooking” method.
And, they were.
I ground half of of the groats in the food processor to increase the surface area for absorption just in case the whole groats didn’t work out as well as I hoped and the resulting texture was kind of like oat bran with the taste of buckwheat.
I love buckwheat for when I want something different than oats in the morning and eat more than my fair share of it for breakfast with bakes like this zucchini buckwheat bake and my favorite, the coconut buckwheat bake. It’s also a great addition to a breakfast grain bowl paired with quinoa and other grains.
So, an overnight porridge like this is a nice option for some variety.
This “recipe” is more of a base than anything else. Play around with extracts as you wish, top it with whatever you want and even blend in some pumpkin since that’s the cool thing to do with breakfast grains.
So there it is, a new “grain” (it’s actually a gluten-free pseudo-grain) to play with overnight.
I promise not to post 10 million varieties of it and kill it like it’s cousin, the oat.
I think you’re all capable of tweaking and customizing your own bowl without me spelling it out on screen. Enjoy!
Overnight Buckwheat Oats
- 1/4 cup buckwheat groats
- 1/4 cup ground buckwheat groats quickly pulsed in the food processor
- 1/2 tablespoon chia seeds
- 1 tablespoon ground flax seed
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup milk any variety, plus 1/4 cup more before eating
- Combine all ingredients in a small bowl and stir together.
- Cover and refrigerate for 4 hours to overnight.
- Before eating, add 1/4 cup (or desired amount until it reaches a consistency you like) of milk and stir into “oats”.
- Top with whatever you’d like. Featured in pictures: coconut, almonds & diced pineapple)
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.