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Mexican Chocolate Buckwheat Porridge

Mexican Chocolate Buckwheat Porridge

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


  • 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


  • 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.


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
Course : Breakfast
Cuisine : Mexican
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