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Chocolate buckwheat porridge is a decadent gluten-free vegan breakfast recipe that is ready in less than 15 minutes. Requiring just four simple ingredients, you'll quickly fall in love with this easy-to-make breakfast option.
Chocolate for breakfast. Need I say more?
And if I do need to say more, then this recipe isn't for you. Because chocolate for breakfast! YES!!
While I love adding chocolate chips to protein steel cut oats, the chocolate is integrated into this recipe for a creamy, chocolatey, and delicious breakfast.
What are Buckwheat Groats?
Buckwheat, despite its name, is not related to wheat and is gluten free. Buckwheat is highly nutritious and is called a pseudo cereal because it is actually a seed, not a grain.
While it is not considered a legit grain, it cooks like one and is often used in place of grains in recipes, such as this buckwheat porridge. It can also be used in place of rice with stir fries and curries or as a salad ingredient.
Ingredients
Buckwheat groats come raw or toasted. When toasted, buckwheat is best known as kasha and has a rich, nutty flavor. Kasha cooks faster than raw buckwheat groats, but this is not to say that raw buckwheat takes a long time to cook. Raw buckwheat only takes 10-12 minutes, so either way, you're in for a short cook time.
- Buckwheat Groats - Make sure to buy raw buckwheat groats, and not kasha, which is toasted buckwheat. See body of text above for more info on buckwheat groats.
- Cocoa Powder - I prefer Dutch processed cocoa powder because it has a more intense chocolatey flavor, but either will work in this recipe.
- Maple Syrup - Since cocoa powder is unsweetened and intensely bitter, you need something to balance the flavor. Adding a little maple syrup is the perfect solution. I like to pour a little more over the top at the table too.
- Almond Milk - Use any non-dairy milk you please here. This is used for thinning out the porridge once its cooked. I minimize the amount of sugar in my diet, so I buy unsweetened almond milk, but its up to you what you use.
- Optional Toppings - I often top mine with bananas and pecans for a little crunch, but I've also added strawberries, raspberries, walnuts and peanuts. Oh, and once I added dark chocolate chips, and that wasn't bad at all.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Do I Need to Soak Buckwheat Before Cooking?
It's up to you if you want to soak the buckwheat before cooking. Soaking the buckwheat for even a few hours before cooking helps make it more digestible, but it isn't necessary. Soaking the buckwheat also decreases the cooking time, so make sure to keep an eye on it.
To soak buckwheat, add it to a bowl with three times more water than buckwheat. Allow to soak 2-8 hours, then drain and rinse thoroughly. The buckwheat will be a little slimy after it soaks, so just make sure to rinse it well to remove.
How to Make Chocolate Buckwheat Porridge
Chocolate buckwheat porridge requires less than 15 minutes to make and can also be made ahead of time and reheated making it a perfect weekday breakfast .
Add the buckwheat groats to a medium sauce pan along with 3 cups water, cocoa powder and maple syrup. Whisk to fully incorporate the cocoa powder.
Bring to a boil over high heat and then reduce to a simmer, stirring often. If you've soaked your buckwheat groats prior to cooking, you'll only need to cook the porridge for about 5-7 minutes until it is soft enough to eat.
If you didn't presoak the groats, simmer for 10-12 minutes until soft and most of the liquid has been absorbed.
Divide between three bowls and serve at the table with milk, more maple syrup, and desired toppings. That's it! So simple, right?
Quick & Easy Vegan Breakfast Options
If you're looking for other easy gluten-free vegan breakfast recipes, try:
More Vegan Breakfasts
Did you make this recipe?
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📖 Recipe
Chocolate Buckwheat Porridge
Ingredients
- 1 ½ cups buckwheat groats* raw
- 3 cups water
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup, plus more for serving
- ¾ cup unsweetened almond milk, or any non-dairy milk
- Optional Toppings: banana, berries, nuts, chocolate chips, coconut, etc.
Instructions
- Add the buckwheat groats to a medium sauce pan along with 3 cups water, cocoa powder, and maple syrup. Whisk to fully incorporate the cocoa powder.
- Bring to a boil over high heat and then reduce to a simmer. Simmer for 10-12 minutes, stirring often, until buckwheat is soft and most of the liquid has been absorbed. (If you’ve soaked your buckwheat groats prior to cooking, you’ll only need to cook the porridge for about 5-7 minutes until it is soft enough to eat. See more info in the notes below.)
- Divide between three bowls and serve at the table with milk, more maple syrup, and desired toppings.
Jessica says
Question-the recipe ingredients read “3 cups of water”, but the directions state “2 cups of water” which is correct for 1 1/2 cups buckwheat groats?
Will the amount of water I use differ if I soaked my groats over night? (8 hours)
Maggie says
Goodness! Thank you for the catch. I just updated it, but yes, you should be using the full 3 cups. Also, use the same amount of water even if you're soaking them. Enjoy!
Jessica says
Ok cool! I’ll try 3 cups next time, but I just made it with only two (2) and it seemed to work out just fine. 👌 Maybe it wouldn’t have if I had not soaked them for 8 hours? 🤔
Thank goodness the recipe is so forgiving! 🙌 It’s so good!
I’m looking forward to enjoying this for breakfast over the next few days. This morning I topped mine with strawberries bananas tart cherries and cocoa nibs!
Maggie says
Wow!! That is a stellar breakfast! I love all the toppings you added. I am glad it worked out for you with the 2 cups of water. It is really a matter of preference how “well done” you like your porridge. More water will make it softer and creamier. Thanks for stopping by!