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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.
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