Ready for a mouthwatering breakfast that feels like a vacation? Say hello to our Chocolate Coconut Sprouted Buckwheat Porridge. It's a tropical paradise in a bowl! 🏝️
- 1 cup sprouted buckwheat groats
- 2 cups almond milk (or your choice of milk)
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut flakes
- Toppings: fresh berries, chopped nuts, and a drizzle of chia seed oil (optional)
- Rinse the sprouted buckwheat under cold water.
- In a saucepan, combine the rinsed buckwheat and almond milk.
- Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat and cook for about 10-15 minutes, stirring occasionally, until the porridge thickens.
- Stir in honey or maple syrup, unsweetened cocoa powder, and coconut flakes. Mix until you have a tropical chocolatey sensation.
- Serve the porridge hot, topped with fresh berries, chopped nuts, and a drizzle of chia seed oil for extra nutrition.
- The combination of rich chocolate and coconut flakes creates a delightful tropical twist on traditional buckwheat porridge. It's a heavenly, indulgent breakfast that's sure to transport you to an island paradise! 🥄🍫🥥🏖️ #BuckwheatPorridge #ChocolateCoconutDelight #TropicalBreakfast