Chocolate Buckwheat Porridge

Serves: 2


1 cup buckwheat groats
2 ½ cups filtered water
2 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
½ cup sliced strawberries, for topping
1 tablespoon sliced almonds, for topping
1 tablespoon mixture of seeds (chia seeds, flax seeds, sunflower seeds, sesame seeds), for topping


  • Rinse buckwheat groats until water runs clear.
  • Place buckwheat groats and filtered water in a pot, and bring to a boil. Once the mixture starts boiling, reduce heat to low and allow the mixture to simmer for 20 minutes until groats are cooked and tender.
  • Once groats are tender and most of the water has been absorbed, add in the unsweetened cocoa powder, maple syrup and vanilla extract. Mix well, and cook for another one minute until you get a homogeneous porridge.
  • Serve porridge warm topped with sliced strawberries, almonds, and seeds.