We’ve been FaLLing IN LOVE with overnight oats this year, and now we’re ready to throw a twist into the mix: overnight buckwheat. Overnight oats, as many of you healthy readers know, utilize the power of pre-soaking to make oats more easily digestible. Many grains benefit from soaking and we’re big believers in the traditional process for flours and nuts too. These oats have a taste similar to regular old oatmeal but are thicker, gooier, and served cold. This perfect breakfast dish is made by soaking the oats in a liquid — usually milk or yogurt — overnight in the refrigerator, and then adding toppings like fresh fruit or granola to add variety. Since we adore our new go-to breakfast so much, we have decided to put The Chalkboard spin on it by using buckwheat instead.
Why buckwheat? Because buckwheat is the new oats – completely gluten-free, nutrient-dense, and with even more fiber than oats. Buckwheat also contains higher levels of zinc, copper and potassium than other cereal grains. Potassium helps to maintain the water and acid balance in blood and tissue cells, which is vital for cardiovascular health, recovering from exercise, and feeling calm and zen-like. Zinc helps to boost the immune system, speeding wound healing time, while also ensuring normal thyroid function. And finally there is copper. Copper is a mineral vital for collagen production, to ensure strong bones and teeth, and to keep your skin wrinkle-free.
Another reason we are opting for buckwheat over the typical morning oats is because of a particular compound called sulfur. Sulfur is a mineral necessary for the production of glutathione. Glutathione is a key antioxidant that is needed for detoxification of the liver. Without sulfur, glutathione cannot function, and therefore our detoxification capabilities are impaired. Sulfur also plays an important role in insulin function, the production of mood-stabilizing neurotransmitters, ensuring strong hair and nails, and the conversion of carbohydrates into energy. Bottom line? Swapping your morning overnight oats for buckwheat a few times a week can help you stay ageless, centered and toxin-free. Take a shot at whipping up a batch of our favorite overnight buckwheat, and see how this simple change can start improving your health.
Overnight Buckwheat Bowl
1 cup buckwheat
4 Tbsp almond milk
1/4 cup blueberries (frozen)
2 Tbsp yacon syrup (Navitas Naturals)
1 Tbsp lemon zest
Toppings: mulberries, goji berries, raw almonds, cacao nibs
Place buckwheat in a bowl and cover with filtered water. Cover and store in the refrigerator overnight.
In the morning, rinse the buckwheat thoroughly. You may have to rinse a few times to make sure it is not gooey. Then place in a bowl.
Blend blueberries and almond milk in a blender until creamy.
Pour blueberry cream over the buckwheat then drizzle with yacon syrup.
Top with lemon zest and the other toppings. Enjoy!
Love this! I used to be obsessed with buckwheat groats and just realized that since running out of them and moving, I totally forgot they existed. I am hopping back on the buckwheat train with this recipe.
Had overnight oats with buckwheat groats this morning! I like filling my with chopped banana, chia seeds, sun butter, and coconut milk, then top with cinnamon, stevia, and sugar free syrup (yup have too!) 🙂
Yum – sounds amazing, Katie!
Does the buckwheat need to be cooked first prior to soaking?