Mexican Chocolate Buckwheat Porridge with Yogurt

This Chocolate Buckwheat Porridge is a tasty and healthy breakfast option with a Mexican twist. It is thick and filling. It has a unique and slightly spicy taste from the cocoa, cinnamon, and cayenne pepper that are mixed together. With the creamy yogurt, dark chocolate, and fresh fruits, it's a great way to start the day.

Ingredients:

• 1 cup buckwheat groats
• 2 cups water
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 2 tablespoons maple syrup or honey
• 1 cup plain yogurt
• 1/2 cup chopped dark chocolate
• 1/4 cup chopped roasted almonds
• 1 ripe banana, sliced
• 1/4 cup fresh berries e
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• , strawberries, raspberries
• A pinch of ground nutmeg optional

Instructions:

Rinse the buckwheat groats thoroughly under cold water and drain

In a saucepan, combine the rinsed buckwheat groats and 2 cups of water

Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes or until the buckwheat is tender and the water is absorbed

Stir in the unsweetened cocoa powder, ground cinnamon, cayenne pepper, salt, and maple syrup or honey into the cooked buckwheat

Mix well and cook for an additional 2-3 minutes until the mixture is heated through and has a porridge-like consistency

Remove the buckwheat porridge from heat and let it cool slightly

In serving bowls, spoon a generous portion of plain yogurt

Top the yogurt with the Mexican chocolate buckwheat porridge

Sprinkle the chopped dark chocolate and roasted almonds over the porridge

Add the sliced banana and fresh berries as toppings

If desired, garnish with a pinch of ground nutmeg for extra flavor

Serve warm and enjoy your Mexican Chocolate Buckwheat Porridge with Yogurt!