SERVES 2 TO 3 · GF, DF, VEGAN ADAPTABLE
This recipe is a combination of my three favorite overnight porridges—muesli, raw buckwheat, and overnight chia and oats, all of which save me on busy weekday mornings. Stir the ingredients together the night before and refrigerate for an instant breakfast the next day. Soaking the grains and nuts in this way also neutralizes the hard-to-digest phytic acid present in all of them, making this a very digestible dish. I like to eat this porridge as is, but my kids top it with sliced bananas or berries.
¼ cup raw buckwheat groats
¾ cup certified-GF old-fashioned rolled oats
2 tablespoons chia seeds
2 cups unsweetened almond milk (here) or DF milk of choice
½ teaspoon orange zest
¼ cup freshly squeezed orange juice
¼ teaspoon pure vanilla extract
2 tablespoons unsulfured raisins
2 tablespoons chopped hazelnuts or walnuts, or pumpkin seeds
Pinch of sea salt
½ teaspoon ground cinnamon
Optional sweetener: raw honey (not vegan), pure maple syrup, or a few drops of stevia
1. Place all the ingredients, except the sweetener, in a glass container and stir to combine. Cover and refrigerate overnight or for at least 6 hours.
2. Remove from the refrigerator and stir to mix everything well. Eat cold or at room temperature, or heat gently in a saucepan, if desired. Taste for sweetness and add your choice of sweetener, if desired. This porridge lasts for up to 3 days in the refrigerator.
TIP: Buckwheat is considered a pseudo-cereal, which means it’s not technically a grain. It is naturally gluten-free and very high in fiber, as well as in amino acids. Buckwheat can be helpful in regulating blood pressure.