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    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Simple Chocolate Buckwheat Porridge

    Published: Mar 14, 2021 · by Nicole · Updated: Mar 24, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Start your day with a cosy bowl of chocolate buckwheat porridge! 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.

    Chocolate buckwheat porridge vegan gluten-free

    Hello there. It's great to have you here. Today, let me introduce you to a breakfast that I can't get enough of. That's buckwheat porridge. Whether you want to switch up your usual oats or want more chocolate in your life, this is a great option for you!

    While I do love my comforting savoury lunches and dinners, I am also a huge fan of breakfast. A good breakfast always starts my day on a positive note, especially when it involves chocolate! Peanut butter as topping? Even better.

    Chocolate buckwheat with berries

    Vegan chocolate buckwheat porridge

    Now, let’s talk a little bit about this buckwheat porridge recipe. The inspiration came from the fact that I ate buckwheat all the time back in the day, but have hardly eaten it over the last few years.

    Buckwheat breakfast bowl with vegan yoghurt

    So, that needed to change as soon as I spotted buckwheat groats at the store. I wanted to use them to make a breakfast recipe that’s nutritious, quick and yummy. Aka, perfect for students like myself! Since then, I've been trying lots of sweet buckwheat recipes, and also created a delicious savoury buckwheat bowl!

    My favourite thing about this breakfast buckwheat porridge is just how unique it is. It’s chocolatey, it has a brilliant texture. The addition of maple syrup brings in a great subtle sweetness. While getting bored of conventional oats is hard, it does happen. So, using buckwheat is a great way to get out of a breakfast rut.

    Why should you give this buckwheat porridge a go?

    It’s:

    Closeup of a vegan breakfast bowl
    • Chocolatey! And who doesn’t love chocolate for breakfast?
    • Sweet and indulgent - the sort of meal that makes you feel like you’re eating chocolate cake first thing in the morning.
    • Naturally gluten-free.
    • Made from wholesome, minimally processed ingredients.
    • Ready in under 15 minutes, if you don’t count the time it takes to soak the buckwheat.
    • Great for meal prep! You can make this in the evening, store it in a jar and have breakfast waiting for you in the morning.
    • Delicious with a variety of toppings.

    I know that breakfasts can get repetitive very quickly, so I’d totally recommend making something like this buckwheat porridge to keep mornings interesting!

    Ingredients you will need

    Ingredients for buckwheat porridge
    • Buckwheat. You will find that there are two types of buckwheat available in the store. There are buckwheat groats, which is the raw version, and kasha, which is the roasted variety. I personally prefer the former, but there’s not that much of a difference between them except for flavour and cooking time.
    • Cacao powder. This is for adding an amazing chocolatey flavour!
    • Plant based milk of your choice.
    • Maple syrup. You can also use coconut sugar, or a mashed banana.

    How to make buckwheat porridge

    You will find that there are two types of buckwheat available in the store. There are buckwheat groats, which is the raw version, and kasha, which is the roasted variety. I personally prefer the former, but there’s not that much of a difference between them except for flavour and cooking time.

    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.

    Chocolate buckwheat in a saucepan

    Because the buckwheat would have absorbed the water, you don’t need that much liquid to cook these. A 1:1 ratio works well - for example, 1 cup plant based milk to 1 cup buckwheat - but I usually add a little extra because I don't want it to get too dry.

    Add the buckwheat groats and plant milk to a saucepan together with cacao powder and the maple syrup. 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. It should take around 10 minutes of simmering on a low-medium heat before it’s ready.

    What toppings can I add?

    The great thing about toppings for any sort of porridge is that you can have whatever you want. As you can see, I went for blueberries, strawberries, soy yoghurt, dark chocolate chips, coconut, peanut butter and pecans.

    Bowl of chocolate porridge with soy yoghurt, berries and peanut butter

    However, other delicious options for chocolate buckwheat porridge are any nuts and seeds of your choice, fresh or frozen fruit and berries, and nut/seed butters. Try out different options and see what you prefer!

    Frequently-asked questions

    Bowl of buckwheat with vegan yoghurt, peanut butter and berries
    Can I make buckwheat porridge ahead of time?

    Yes, you can keep this breakfast in the fridge for 2-3 days, but you may need to reheat and add more plant based milk before serving.

    Is this recipe gluten-free?

    Yes, this recipe is naturally gluten-free.

    What does buckwheat taste like?

    Buckwheat has an earthy, quite subtle flavour, while roasted kasha is deeper with a nutty undertone.

    Other vegan breakfast recipes you might love!

    • If you're a fan of savoury breakfasts, why not try white bean skillet potatoes?
    • Tofu 'egg' muffins are great for breakfast on the go!
    • A protein smoothie bowl can be a great way to start the morning.
    • If you love chocolate for breakfast, you will love my granola bars.
    Chocolate buckwheat porridge vegan gluten-free-8

    Let me know in the comments: have you ever tried buckwheat? If you give this buckwheat porridge a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes
    Cook Time: 15 minutes
    0 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Berries, buckwheat, cacao powder, earth of maria, Maple syrup, peanut butter, to move
    Servings: 2
    Calories: 760kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan

    Ingredients

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

    Toppings

    • ½ cup plantbased milk
    • ½ cup blueberries
    • ½ cup strawberries chopped
    • 3 tbsp pecan nuts
    • 3 tbsp dark chocolate chips
    • 2 tbsp soy yoghurt
    • 2 tbsp peanut butter
    • 1 tbsp desiccated coconut
    US Customary - Metric

    Instructions

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 760kcalCarbohydrates: 106gProtein: 21gFat: 34gSaturated Fat: 12gCholesterol: 1mgSodium: 354mgPotassium: 925mgFiber: 16gSugar: 29gVitamin A: 66IUVitamin C: 25mgCalcium: 384mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Vegan Breakfast Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes Berries, Buckwheat, Cacao powder, maple syrup, Porridge

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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