Blueberry and Coconut Buckwheat Porridge

Breakfast: 333kcal
19g protein, 11g fat, 45g carbs

40g buckwheat (dry weight), soaked overnight
250ml unsweetened almond milk
15g vanilla flavoured protein powder
100g blueberries
10g desiccated coconut
1 tsp ground cinnamon


1) Rinse the pre-soaked buckwheat under cold water until the water runs clear. Put the buckwheat in a saucepan. Add the almond milk and cook over a medium heat until the buckwheat is soft, stirring occasionally. Add a small amount of cold water if the mixture becomes too thick. When cooked, remove the buckwheat from heat and pour into a serving bowl.

2) Add the protein powder and mix well to combine.

3)Top with blueberries, coconut and cinnamon. Serve.