Overnight buckwheat and oats breakfast
Start your day right with a wholesome and delicious overnight buckwheat and oats breakfast! This easy-to-make recipe combines buckwheat flour, multi-grain oatmeal, fragrant vanilla extract, cinnamon, cardamom, and a hint of salt. Topped with fresh blueberries, banana slices, crunchy almonds, and sweetened with maple syrup. Finish with a splash of almond milk for a creamy, nutritious, and satisfying morning meal. Perfect for those busy mornings!
- 21 Jan 2025
- Cook time 15 min
- Prep time 360 min
- 10 Servings
- 12 Ingredients
Start your morning with a nutritious and delicious Overnight Buckwheat and Oats breakfast. This easy-to-make recipe blends the wholesome flavors of multi-grain oatmeal, buckwheat flour, and spices, along with fresh fruit and nuts, to give you a hearty and energy-boosting meal to kickstart your day.
Ingredients:
Instructions:
- In a large pot, bring 5 cups of water to a boil over high heat.
- Stir in buckwheat flour and multi-grain oatmeal, ensuring they dissolve and there are no lumps.
- Once the mixture begins to thicken, reduce the heat to medium-low.
- Add vanilla extract, cinnamon, cardamom, and a dash of salt. Stir to combine, letting the flavors meld together.
- Allow the mixture to simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
- Once the grains have softened, remove the pot from heat.
- While the grain mixture cools slightly, roughly chop the almonds. You can toast them in a dry skillet over medium heat for 5 minutes if you prefer a nuttier flavor, but this step is optional.
- Slice the banana and add the slices along with the blueberries and chopped almonds into the grain mixture. Stir well.
- Add the maple syrup and almond milk, stirring until everything is well incorporated. Adjust the sweetness according to your taste.
- Transfer the mixture to a large bowl or divide into individual serving jars or bowls.
- Cover and place in the refrigerator overnight to let the flavors develop and the texture thicken.
- In the morning, remove from the refrigerator.
- You can enjoy it cold right out of the fridge or reheat it in the microwave or on the stove until warmed to your liking.
- Optional: Top with additional fresh fruits, a drizzle of maple syrup, or a sprinkle of nuts before serving.
Tips:
- For a creamier texture, you can soak the buckwheat and oats in the refrigerator overnight.
- Feel free to substitute almond milk with any other plant-based milk of your choice.
- Add a scoop of protein powder to make this breakfast even more filling and nutritious.
- Top with your favorite fresh or dried fruits for added flavor and variety.
- Store leftovers in the refrigerator for up to three days for a quick breakfast option.
With this simple and nutritious Overnight Buckwheat and Oats recipe, you can enjoy a wholesome breakfast that is both easy to prepare and incredibly satisfying. Incorporating these tips can further customize the recipe to your taste and dietary needs, making it a versatile addition to your morning routine.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 5g | 14% |
| Sugar 3.95g | 4% |
| Fat | |
| Fat 8g | 10% |
| Saturated 0.75g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 22mg | 4% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.03mg | 13% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 2.20mg | 2% |
| Vitamin E 4.69mg | 31% |
| Vitamin K 3.17ug | 3% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 290mg | 8% |
| Selenium, Se 4.10ug | 7% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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