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Chocolate buckwheat porridge vegan gluten-free-8

Get the Recipe: Simple Chocolate Buckwheat Porridge (Vegan + Gluten-free)

This chocolate buckwheat porridge makes an amazing start to the morning! Ready in under 15 minutes, this vegan and gluten-free breakfast needs just 4 simple ingredients and tastes like eating dessert for breakfast. Perfect when topped with fruit, nuts and nut/seed butter.
5 from 6 votes


  • 1 cup raw buckwheat groats, (or roasted buckwheat/kasha)
  • 2 tbsp cacao powder
  • 1 cup plant based milk
  • 2 tbsp maple syrup


  • 1/2 cup plantbased milk
  • 1/2 cup blueberries
  • 1/2 cup strawberries, chopped
  • 3 tbsp pecan nuts
  • 3 tbsp dark chocolate chips
  • 2 tbsp soy yoghurt
  • 2 tbsp peanut butter
  • 1 tbsp desiccated coconut


  • Saucepan


  • If you are using buckwheat groats, start by soaking the buckwheat in twice the amount of water for at least 4-5 hours, preferably overnight. Drain and rinse it well before you start cooking. If using kasha, there is no need to soak.
  • Add the buckwheat, cacao powder, plant based milk and maple syrup to a saucepan. Avoid adding too much liquid at the start - if it gets too dry, simply pour in more milk or water as you cook the porridge.
  • Bring to a light simmer and cook for around 10 minutes, stirring frequently, over a low-medium heat. If you are using kasha, it will take less time (6-7 minutes).
  • Transfer to a bowl and serve with the toppings.



  • You can keep this buckwheat porridge in the fridge for up to 3 days in a jar or airtight container. Reheat on the stove and add more plant based milk.
Calories: 760kcal, Carbohydrates: 106g, Protein: 21g, Fat: 34g, Saturated Fat: 12g, Cholesterol: 1mg, Sodium: 354mg, Potassium: 925mg, Fiber: 16g, Sugar: 29g, Vitamin A: 66IU, Vitamin C: 25mg, Calcium: 384mg, Iron: 4mg