Mexican Chocolate Buckwheat Porridge
Sweet meets salty and spicy in this Mexican spiced chocolate buckwheat porridge. A comforting, healthy, and filling breakfast!
Ingredients
- 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
- toppings: coconut cream, roasted pecans, chocolate chips optional
Instructions
- 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 slightly thickens 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.
Nutrition
Serving: 1 serving | Calories: 308 kcal | Carbohydrates: 56.9 g | Protein: 9.4 g | Fat: 11 g | Fiber: 10.5 g | Sugar: 16.8 g