Notes: Buckwheat requires soaking for 6 hours before putting the jars together for ideal texture (see instructions in recipe). Overnight buckwheat has a slightly firmer texture than overnight oats.

This make-ahead breakfast uses soaked buckwheat groats for a texture that’s more substantial than oats. Mixed with coconut milk, cocoa, almond butter, and date paste, it has rich, balanced flavors without being overly sweet. A pinch of hot chocolate spice and a hint of vanilla round things out. Just before serving, it’s finished with coconut, chopped pecans, and dark chocolate for contrast. It’s simple to prep, easy to store, and satisfying enough to keep you going.

Prep Time:20

Soaking + refrigerator time:14

Servings: 2

Equipment

2 half pint Mason jars

Ingredients

Buckwheat

½ Cup buckwheat groats
6 Tablespoons canned coconut milk make sure to blend well with whisk
6 Tablespoons milk or milk alternative
1 Tablespoon cocoa powder
1 Tablespoon almond butter room temp
3 Tablespoons Date Paste
2 Tablespoons shredded coconut
½ Tablespoon flax seeds
2 dashes salt
½ teaspoon Hot Chocolate Spice Blend
½ teaspoon vanilla

Toppings

2 Tablespoons toasted shredded coconut
2 Tablespoons dark chocolate chunks
2 Tablespoons toasted chopped pecans

Instructions

Soak buckwheat groats in 1 Cup water for 6 hours – Cover and store in fridge while soaking.
In each Mason jar, pour 3 Tablespoons coconut milk and 3 Tablespoons milk. Then, add into each jar ½ Tablespoon cocoa powder, ½ Tablespoon almond butter and 1 ½ Tablespoons date paste and whisk well. Now to each jar, add 1 Tablespoon coconut, 1 ½ teaspoons flax seeds, a dash of salt, ¼ teaspoon Hot Chocolate Spice Blend, and ¼ teaspoon vanilla. Stir to mix.
Rinse well and drain buckwheat using a fine mesh sieve. Press with the back of a spoon to ensure water is drained off well. To each jar, add half of the rinsed and drained buckwheat groats. Stir well to mix evenly.
Place lids on jars and refrigerate 8 hours or overnight.
Before serving, top each with 1 Tablespoon of toasted shredded coconut, 1 Tablespoon chocolate chunks, and 1 Tablespoon toasted pecans.

Notes

When I use a milk alternative in this recipe, I really like hazelnut milk.
For best texture, make sure to rinse and drain buckwheat well after soaking.
For nutrition facts, I used 2% milk.
Strawberries are a delicious addition to these. Just add sliced berries when adding the other toppings.
I’ll often eat a salad before enjoying these to get in a serving of veggies at breakfast.

Coconut Milk – Native Forest Simple Coconut Milk (note: because this product has no fillers, you will need to blend it well with a whisk before using)

Cocoa Powder – Lewis Pogue Cocoa Powder

Chocolate Chunks – Raaka Maple dark Baking Chocolate or HU gems

Nutrition

Calories: 536kcal

Author: Emily Haygood

Chocolate Coconut Overnight Buckwheat Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Chocolate Coconut Overnight Buckwheat

It’s so easy!
Buckwheat has a slightly less mushy texture than oats and may impact blood sugar less after eating them.
It is deliciously creamy.
Chocolate and coconut are so good together!
Having these in the fridge makes a busy morning go more smoothly.

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Chocolate Coconut Overnight Buckwheat