Buckwheat Porridge with Berries, Banana & Maple

Serves: 3-4
Prep time: 10 mins, plus soaking time
Cook time: 15 mins

Ingredients: 

Porridge

• 1 cup raw buckwheat
• ½ cup rolled oats
• 2 tbsp bran flakes
• 2½ 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 mins 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.