Blueberry Pie Buckwheat Overnight Cereal

purple overnight oats in jar
Blueberry Pie Buckwheat Cereal

Say hello to the perfect summer breakfast! It’s totally easy to make and is so amazing for you! You can leave the buckwheat to soak overnight, then throw this together in under 5 minutes in the morning as you head out the door and feel amazing for the rest of the day. This breakfast is delicious and tastes just like the best blueberry pie in a cup! It’s sweetened with only nourishing blueberries and banana and is spiced with ground cardamom for a dreamy flavor. Try it instead of cinnamon if you’re looking for a new breakfast spice – it’s unbelievably delicious.

Buckwheat, despite its name, is a seed, not a grain, and is a fantastic, gluten-free way to mix up your morning breakfast. I, like most of you, hadn’t exactly grown up eating raw buckwheat for breakfast. I know it might sound a little strange at first, but trust me - it’s so amazing! You can absolutely cook the cereal over the stove as well if you’re looking for a hot breakfast, but serving it cold as an overnight cereal is fantastic with the frozen berries and banana – it’s like a powered-up smoothie bowl! Buckwheat is loaded with protein, fiber, and iron and is fantastic for helping to regulate your blood sugar and get you glowing! I always stay fuller longer after eating buckwheat over regular oats. The key to having them raw is to wash them after soaking them overnight. Buckwheat, a bit like chia seeds, gets a bit gelatinous after soaking in water, so just wash them off and you’ll have clean seeds for your breakfast.

Final prep in the morning couldn’t be easier – just blend half the buckwheat with the remaining ingredients, then stir the other half of the buckwheat in afterwards – amazing! I love putting them in a mason jar and topping with extra fruit before I head out the door in the morning.


Serves 1

Prep Time: 10 Minutes



2/3 cup raw buckwheat groats
1 very ripe banana
1 cup frozen blueberries
¼ teaspoon ground cardamom
1 tablespoon almond butter
3 tablespoons almond milk



Soak the buckwheat groats in water for at least 6 hours or overnight in a covered container. This is essential for making them soft enough to eat raw.  When they’re done soaking, wash the buckwheat thoroughly, strain, and set aside. Their starches make the water gooey, so it’s really important to take this step or you’ll wind up with gooey oats!
The rest is super easy. Just take half of the buckwheat and put it in a blender with the remaining ingredients. Blend on high for about a minute, or until smooth, then transfer to a bowl or mason jar and stir in the remaining unblended buckwheat. Top with some extra banana and blueberries and you’re ready to roll!