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Mexican Chocolate Buckwheat Porridge

Mexican Chocolate Buckwheat Porridge

Author: Thomas
Sweet meets salty and spicy in this Mexican spiced chocolate buckwheat porridge. A comforting, healthy and filling breakfast.
5 from 5 votes
Prep Time : 10 mins
Cook Time : 15 mins
Soaking Time : 1 hr
Total Time : 1 hr 25 mins
Servings 3 Servings
Calories 308 kcal


  • 1 cup buckwheat groats
  • 1 cup water
  • 1 cup almond milk
  • ¼ cup maple syrup
  • 1 tablespoon coconut oil
  • 3 tablespoon cacao powder
  • teaspoon ground cayenne to taste
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • toppings: coconut cream, roasted pecans, chocolate chips optional


  • 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: 1 servingCalories: 308 kcalCarbohydrates: 56.9 gProtein: 9.4 gFat: 11 gFiber: 10.5 gSugar: 16.8 g
Course : Breakfast
Cuisine : Mexican
Keyword : buckwheat porridge, chocolate buckwheat porridge, mexican buckwheat porridge
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