Chocolate Coconut Sprouted Buckwheat Porridge

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! 🏝️

Ingredients:

• 1 cup sprouted naked oat 
• 2 cups almond milk (or your choice of milk)
• 2 tablespoons  maple syrup
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons coconut flakes
• Toppings: milled flax seeds, chopped nuts, and a drizzle of chia seed oil (optional)

Instructions:

1. Rinse the sprouted oats under cold water.
2. In a saucepan, combine the rinsed buckwheat and almond milk.
3. Bring the mixture to a gentle simmer over medium heat.
4. Reduce the heat and cook for about 10-15 minutes, stirring occasionally, until the porridge thickens.
5. Stir in honey or maple syrup, unsweetened cocoa powder, and coconut flakes. Mix until you have a tropical chocolatey sensation.
6. Serve the porridge hot, topped with fresh berries, chopped nuts, and a drizzle of chia seed oil for extra nutrition.
7. 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!