As I’m writing this post I have a huge bowl of this spicy hot chocolate buckwheat porridge in front of me, and it’s just delicious.
If you have been following this blog for a while there is no need for me to introduce you to buckwheat, it’s “grain” I love to use because of its chewy texture and nutritional benefits. It can be used in salty dishes but also in sweet ones. This chocolate breakfast porridge is insanely creamy, chocolatey and spicy. A touch of sea salt makes the cocoa flavor pop while Cayenne pepper gives this porridge a nice kick. Oh, and there is also some cinnamon in there!
If you have never tried buckwheat, this recipe is probably the best introduction!
You start by soaking the buckwheat groats for at least one hour, or preferably overnight. Soaking activates the buckwheat, making it easier to digest and makes the nutrients more assimilable by the body. I usually soak mine only 2 hours simply because I don’t think of soaking it the night before. If soaking overnight you might have to reduce cooking time by 5 minutes.
Once buckwheat has soaked it is combined with almond milk, maple syrup, cacao powder, and spices. For the spices, we are going with cinnamon, cayenne, and vanilla. Cayenne is totally necessary, slightly warming your tongue and giving the cocoa the kick it deserves. A pinch of nutmeg would be a great addition too! To give the porridge a richer mouthfeel I added a tablespoon of coconut oil.
After simmering for 15-17 minutes, buckwheat should be tender but not mushy. The porridge will be on the runny side, this is normal, after letting it cool a few minutes it will slightly thicken.
Divide into bowls, top with a dollop of coconut cream (or yogurt), roasted pecans, chocolate chips, and there you go! A filling, cozy and chocolatey breakfast, packed with nutrients, that will keep you energized all morning!
The recipe makes 3 servings, meaning you can make a batch and reheat gently in the morning for an almost instant breakfast.
Let me know in the comments if you try this recipe!
Mexican Chocolate Buckwheat Porridge
Sweet meets salty and spicy in this Mexican spiced chocolate buckwheat porridge. A comforting, healthy and filling breakfast.
- Yield: 3 Servings 1x
- 1 cup buckwheat groats
- 1 cup water
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- 1/8 tsp ground cayenne (to taste)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- optional toppings: coconut cream, roasted pecans, chocolate chips
- Soak the buckwheat groats in cold water for at least one hour, or overnight.
- Combine the drained buckwheat groats, water, almond milk, maple syrup, coconut oil, cocoa powder, cayenne, cinnamon, and sea salt in a large saucepan.
- Bring to a boil, lower the heat and let simmer for about 15 minutes, stirring regularly to prevent sticking. Taste to check if the buckwheat is cooked, it should be soft but still have a chewy texture. Porridge will be on the runny side but will slightly thicken as it cools down.
- Remove from heat, stir in the vanilla extract and let cool 3-5 minutes before serving. Top with coconut cream, roasted pecans, or your favorite toppings!
- Chocolate buckwheat porridge will keep in the refrigerator for up to 4 days, reheat gently on the stovetop, adding more milk if needed to make it creamier again.
- Serving Size: 1
- Calories: 308
- Sugar: 16.8g
- Fat: 11g
- Carbohydrates: 56.9g
- Fiber: 10.5g
- Protein: 9.4g