Overnight Buckwheat Cashew Parfait {GF & Vegan}


Happy Monday everyone!  For those of you joining me in a month of clean eating, how are you feeling?  Any questions or bumps in the road I can help with?  If you haven’t started yet it’s never too late!  A pal of mine who’s committed to the month texted over the weekend asking for breakfast suggestions, which is the inspiration behind this post.  She’s busy in the mornings with her workout and getting ready for the day ahead, so these are the perfect solution!  Make a batch Sunday night (soak all day Sunday instead of overnight) and you’ll have breakfasts for almost the entire work week!  They’re so satisfying too.  And since they’re full of protein, fiber and healthy fat they’ll keep you energized for hours.  I’m obsessed!  Hope you love!  xx- Sarah {ps- I’ll be sharing random clean eating inspiration on my instagram all month long, and if you’re inclined I’d love to see what you’re eating- use #eatcleanaugust to share!}

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Overnight Buckwheat Cashew Parfait (GF & Vegan)

Yield: 4 small jars

Overnight Buckwheat Cashew Parfait (GF & Vegan)


  • 1 cup buckwheat groats (soaked overnight)
  • 1/2 cup raw cashews (soaked overnight)
  • 1/2 teaspoon vanilla extrat
  • 1/2 overripe banana
  • 1/2 cup almond milk
  • 1/4 teaspoon sea salt
  • 1 pint raspberries
  • 1 medium pear, diced
  • 1 tablespoon chia seeds
  • fresh fruit, dried fruit, nuts, seeds, bee pollen, etc to mix it up


  • Drain and thoroughly rinse buckwheat and cashews.
  • Combine in a medium mixing bowl with vanilla extract, almond milk, banana and sea salt. Use an immersion blender (one of my MUST HAVE kitchen tools) to blend until creamy. If you don't have an immersion blender, place all ingredients in a blender and combine that way!
  • In a small saucepan combine raspberries and pear. Cook over low heat, smashing raspberries, until they have completely softened and pear has been broken down (around 5-10 minutes). Add chia seeds and stir. Set aside to set for 15 minutes.
  • Spoon buckwheat cashew mixture into glass jars (I used 4 jars, all roughly the size of jelly jars). Layer with raspberry pear compote and add fruits, nuts, dried coconut, bee pollen or whatever else sounds good to you!
  • Enjoy!


Store these in the fridge for up to 3-4 days, they're great for breakfast on the go!


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Reader Comments

  1. Nina|

    I made rhubard compote yesterday and I think it will be great instead of the berries here. Maybe I’ll try substituting coconut milk for the almond milk since rhubard+coconut = awesome!
    Sarah, within only a few months you became one of my favourite bloggers and I was NOT following you on Instagram neither on Pinterest, WHAT???!!! Now I do and I’m looking forward to more inspiration from you 🙂

  2. Valentina @Hortus|

    Wow, it’s like you read my mind! This is, like, breakfast perfection for me. Thanks for sharing! I am totally making this. Eat clean breakfasts are the awesome-est meal of the day, period.

  3. Teffy Perk|

    I love overnight oats! I used to also store mine in mason jars and bring it to work with me in the morning. Was so handy and delicious!
    Love the idea of mixing the buckwheat with the cashews. Sounds delish!

    {Teffy’s Perks} X

  4. Leigha @ The Yooper Girl|

    Oh my gosh- I’ve had buckwheat groats sitting in my pantry forever not knowing what to do with them. This is perfect! And I can NOT get over how amazing your pictures are. Stunning!! Pinned!

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  6. Sara|

    This sounds SO good! Unfortunately, I am allergic to some fruits (bananas, pears, and apples to name a few). I can eat peaches, grapes, berries, and citrus though. Are there any substitutes I can use for the banana and pears?