Mexican Chocolate Buckwheat Porridge

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


  1. Soak the buckwheat groats in cold water for at least one hour, or overnight.
  2. Combine the drained buckwheat groats, water, almond milk, maple syrup, coconut oil, cocoa powder, cayenne, cinnamon, and sea salt in a large saucepan.
  3. 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.
  4. 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!
  5. 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