Chocolate buckwheat porridge is a decadent gluten free vegan breakfast recipe that is quick to make. Ready in less than 15 minutes, and requiring just four simple ingredients, you’ll quickly fall in love with this easy to make breakfast option.
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.
Notes
*Soaking buckwheat: It's up to you if you want to soak the buckwheat. Some say it makes it more digestible, but feel free to experiment and do what works for you. I don't typically soak mine because I rarely have enough forethought. To soak: add buckwheat 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 any sliminess.Make Ahead: The buckwheat porridge can be made ahead of time and stored in an airtight container in the fridge for up to 5 days. To reheat put in a saucepan with some milk or water and heat through, stirring often.