Top view of chocolate buckwheat porridge with stewed berries, cacao nibs scattered around

Chocolate Buckwheat Porridge

Creamy chocolate buckwheat porridge made with whole buckwheat groats, cacao, flaxseed and coconut milk. Sweetened with a touch of maple syrup, this delicious brekky bowl is gluten free, dairy free and vegan friendly!

Please note, this recipe uses pre-cooked buckwheat which you can make the night before (or even a few days ahead of time).

Course Breakfast
Categories dairy free, egg free, gluten free, nut free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Buckwheat cooking time 12 minutes
Total Time 20 minutes
Servings 1 serve

Ingredients

  • 2/3 cup cooked buckwheat groats
  • 2/3 cup coconut milk (carton coconut milk, not canned) - you may need a little extra to achieve the consistency you like
  • 1 tbsp ground flaxseed
  • 2 tsp cacao powder
  • 2 tsp maple syrup or other preferred liquid sweetener
  • 1/2 tsp ground cinnamon - OPTIONAL
  • 1/2 tsp vanilla extract - OPTIONAL

Instructions

  1. Place the cooked buckwheat in a small saucepan with the 2/3 cup of milk and bring to a gentle simmer.

  2. Stir in the cacao, flaxseed, maple syrup and the vanilla and/or cinnamon, if using. Cook for another 2-3 minutes until you have a porridge consistency. You may need to add a little extra liquid to achieve the consistency you desire; add extra milk or just use water as you prefer.

  3. Serve the porridge nice and hot, topped with coconut yoghurt, berries, nuts, seeds, nut butter etc. 

Recipe Notes

*You can use whatever milk you like in this recipe! I also like it with almond milk.

*As an alternative to using a liquid sweetener in this recipe, add in half a mashed banana while cooking for a sweet, fruity flavour.

*I usually make up a batch of buckwheat groats in advance and store them in the fridge so I can make a few serves of this buckwheat porridge during the week. I cook 1 cup of raw buckwheat groats and that will make three serves of porridge. To cook the raw buckwheat groats, I cook them in boiling water on the stove for 12 minutes, drain, allow to cool and store them in an airtight container in the fridge for up to five days.