Over night Coconut, Cardamom and Mango Buckwheat Porridge

This Over Night Coconut, Cardamom and Mango Buckwheat Porridge is the perfect breakfast for upcoming summer days - a time for looking your best and sporting a gorgeous glow. This tropical-tasting buckwheat porridge contains vitamin C which comes mainly from Mangoes and Coconut milk for great skin, lush hair and the immune system, and Buckwheat, Chia Seeds, and Walnuts contains good fats, fiber, and protein. Oh, of course, this porridge is vegan and gluten free too!

More Buckwheat Recipes-> Why you should use Buckwheat | How to Cook Buckwheat | Buckwheat, Blueberry, cashew smoothie with Chia seeds | Stuffed aubergine with Bulgur and Buckwheat | Cinnamon, Buckwheat Porridge with Avocado and Berries | Spiced Buckwheat with Vegetables

Now that warmer weather is approaching, we are more comfortable with cold and refreshing breakfasts, but still, use same ingredients like oats and buckwheat. In recent times I have been bitten and then smitten by the buckwheat bug. The Buckwheat wave has just swept me off my feet. And these days Buckwheat comes on top of the list for most of my recipes. Once again these humble Buckwheat were in the main lead and because warmer days there is coconut, mango for tropical flavours and I used cardamom as it does go really well with coconut and mango flavour.

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More Mango Recipes-> Mango & Coconut tapioca Pudding | Shahi Mango Paneer Kheer | Mango Passionfruit Melting Moments | Mango, Almond, Coconut Ladoo | Kesar mango Boondi | Gujarati Style Sweet & Spicy Mango Pickle

Since quite some time now, in my family, we don't eat high sugar fruits such as mango, banana, pineapple or watermelons too often and definitely not in the evening. Only in the morning with heavy protein food. Currently, Alphonso mangoes are back and they are in abundance in Indian grocery stores. Oh yes, this Alphonso makes me weak at the knees, I picked up a couple of boxes before they vanish from the market. While I was carrying them to the car, today's recipe was dancing in my head.

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Remember I mentioned here, that couple of years back I tried raw buckwheat mango smoothie and I thought that I will never able to make that again, so this time instead of blending everything into a smoothie, thought of keeping everything whole.

This porridge recipe is straight forward, with no cooking require at all. I would not mind making it every day. This creamy overnight buckwheat porridge has this unique earthy and rustic flavour, with coconut milk, fresh mangoes and a pinch of cardamom counteracts that natural nuttiness of buckwheat and makes a lot easier to eat. This porridge is right what my body needs!

This recipe of mine is an entry into the Dairy Free Style Your Breakfast challenge with vita coco and foodies100. See more great ideas at http://vitacoco.com/uk/”

overnight coconut, cardamom and mango buckwheat porridge

Breakfast

International

Yield: 2 SERVINGS

Author: Hayley Dhanecha

Over night Coconut, Cardamom and Mango Buckwheat Porridge

This overnight Coconut, cardamom, and mango Buckwheat porridge is filling and nourishing breakfast without being bland and tasteless.

prep time: 5 Mcook time: 8 hourtotal time: 8 H & 5 M

ingredients:

• 1/2 cup Buckwheat groats - not kasha
• 1/2 cup Coconut milk - Vita Coco
• Pinch Cardamom powder
• 3+1 tbsp Walnuts
• 3 tbsp. Chia Seeds
• 2 Fresh mangoes peeled and cubed
• Pinch salt
• 2 tbsp. Pomegranate arils

instructions:

How to cook Over night Coconut, Cardamom and Mango Buckwheat Porridge

1. Thoroughly wash and drain the buckwheat groats properly.
2. Place it in a jar or bowl, add coconut milk, 3 tbsp. walnuts and cardamom powder. 
3. At this stage, you can add chia seeds too.I soaked chia seeds separately in water.
4. Stir everything then cover it and refrigerate overnight.
5. In the morning add a pinch of salt and stir everything well.
6. By using half of the mango make smooth mango pulp.
7. In a serving bowl or glass first, add some mango pulp, then evenly distribute the soaked buckwheat mixture and chia seeds.
8. Place remaining mango cubes on top of it and sprinkle pomegranate seeds and 1 tbsp. walnuts.
9. Serve and enjoy!

NOTES:

Use raw buckwheat groats, not Kasha which is already toasted.

Calories
576.83

Fat (grams)
21.89

Sat. Fat (grams)
11.98

Carbs (grams)
94.65

Fiber (grams)
15.64

Net carbs
79.01

Sugar (grams)
55.10

Protein (grams)
11.81

Sodium (milligrams)
110.11

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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