Buckwheat porridge:

Cup of Yum
1. Soak buckwheat: Wash the buckwheat and place it in a bowl. Cover with cold water. Leave to soak for at least 4 hours, preferably overnight. Drain it well.½ toasted buckwheat groats/ 100 g
2. Blend the groats: Place in a saucepan and add the milk. Blend the buckwheat very shortly with an immersion blender, about 5-6 pulses are enough; the buckwheat should still have a coarse texture.1¾ milk / 400 ml
3. Add the ground almonds and stir to mix.2 tablespoons ground almonds
4. Cook buckwheat: Bring to a boil, lower the heat to medium-low, and simmer, stirring often, for about 10 minutes or until the porridge has thickened.

Blueberry compote:

1. Cook blueberries: Place the blueberries in a small saucepan. Add the lemon juice and the sweetener. Bring to a boil, lower the heat, and simmer until the mixture becomes saucy and the blueberries are heated through. If using fresh blueberries, 5 minutes would be enough.2½ cups blueberries/ 300 g + 1 tablespoon lemon juice + sweetener of choice
2. If using frozen blueberries, it will take a few minutes longer, check the blueberries to make sure that they are thawed and heated through.

Banana porridge:

1. Banana: Halve the banana. Mash one half and slice the other half. Mix the mashed banana and the nut butter with the cooked porridge.1 banana + 1 teaspoon almond butter
2. Assemble porridge: Top the porridge with the sliced banana, sprinkle with chopped almonds or peanuts, and with some cinnamon to taste.1 tablespoon almonds + sprinkle of cinnamon
3. Add sweeteners like stevia, honey, maple syrup, etc, but if the banana is ripe enough, the porridge will be sweet enough without anything added. sweetener