Chocolate Buckwheat Porridge Recipe

Starting the day right is extremely important, and whether you have a good breakfast or not can determine how you feel for the rest of the day. As the weather gets cooler it’s always good to wake up to a breakfast that’s filling, tasty and warm, and that is filled with protein to help you last a long day.

That is why I developed this recipe for chocolate buckwheat porridge that’s gluten-free. Using buckwheat groats as the base, this porridge keeps you feeling satiated for much longer because of its high fiber content, and the cocoa powder gives the porridge taste as well as provides you with magnesium, a mineral that most women tend to crave. The porridge is also sweetened with just enough maple syrup to make it sweet without overdoing the sweetness.

This chocolate buckwheat porridge can be made from scratch in just 30 minutes, so if you get it cooking when you wake up, it will be done by the time you’re all dressed and ready to eat. I strongly recommend it eaten with fresh strawberries, which go great with the chocolate taste, as well as sliced almonds and some seeds for an extra boost of protein.

Get more delicious healing recipes and learn how to rebalance your hormones with food in my book, Cooking for Hormone Balance.


Chocolate Buckwheat Porridge Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2 servings
  • 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
How To Make
  1. Rinse buckwheat groats until water runs clear.
  2. Place buckwheat groats and filtered water in a pot, and bring to a boil. Once mixture starts boiling, reduce heat to low and allow the mixture to simmer for 20 minutes until groats are cooked and tender.
  3. 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.
  4. Serve porridge warm topped with sliced strawberries, almonds and seeds.

Chocolate Buckwheat Porridge Recipe

Chocolate Buckwheat Porridge Recipe

Chocolate Buckwheat Porridge Recipe

Join the discussion 5 Comments

  • Christine Costigan says:

    Hi never got a response after asking question at webinar about the inexpensive testing you mentioned?

    Also signed up for the 15 free breakfast recipes & never got the email to hit “confirm” ?

    THanks for looking into!

  • Toni Evans says:

    This recipe is wrong. It’s 1/2 cup groats. Not one cup. I ruined the first batch.

  • Lisa says:

    Hi Toni,
    I am sorry you had a problem with the recipe. The recipe is correct as written using 1 cup of groats. It will make a thick porridge. As a matter of personal preference, you can add more water to get the consistency you want. Also note that the longer it sits, the thicker it will get.


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  • Kim says:

    Isn’t it important to soak/sprout the buckwheat first to neutralize the phytates? Buckwheat sprouts so easily and nutritional value is exponential when it’s sprouted!

    • Angela Sidlo says:

      Hi Kim,
      You can soak them if you like. Let us know how it goes for you.
      Warmly, Angela HB Team

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