Ingredients

Porridge

• 1 cup raw buckwheat
• ½ cup rolled oats
• 2 tbsp bran flakes
• 2 ½ cups milk (or coconut, almond, oat milk etc.)
• 2 tsp vanilla extract 
• 1 tsp cinnamon 
• Pinch salt 

Topping

• 1 cup berries, fresh or frozen 
• 2 scoops Red Shot
• 2 bananas 
• Maple syrup to pour over

Method

Porridge

Place the buckwheat into a strainer, rinse under cold water then tip into a bowl and add the rolled oats and bran flakes.

Add your chosen milk, vanilla, and cinnamon, and mix together.

Cover and leave in the fridge to soak for 2-4 hours or overnight.

When you're ready to cook the porridge, pour the soaked mixture into a saucepan and simmer on low heat, stirring occasionally for 12-15 minutes until it reaches your desired consistency and tenderness.

Topping

While the buckwheat is cooking, prepare the berries by crushing ½ of them lightly with a fork and sprinkling over the Red Shot.

Peel and slice the banana.

Spoon the cooked porridge into 3-4 bowls.

Spoon over the berry mixture, top with the remaining whole berries & banana slices. Pour over the maple syrup.

Serve immediately.