Banana-cinnamon buckwheat porridge (v, gf, r)

A creamy, delicious breakfast that is decadent enough to feel like dessert!
Makes 1 generous breakfast serve, or 2 small snack serves.
Vegan, raw and gluten free.
Food processor or blender required.

Author: Bite-sized thoughts, adapted from the many other buckwheat porridge recipes available online.

Original post (with pictures) here.

1/2 cup raw untoasted buckwheat groats, soaked in 2 cups of water for a few hours or overnight
1 medium banana
1/4 cup non-dairy milk of choice (I like unsweetened vanilla almond milk)
1 tsp cinnamon or mixed spice
1/2 to 3/4 cup raspberries or other fruit, to serve

1. After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with the banana, milk and cinnamon. Process until creamy and reasonably smooth, approximately 1 minute.
2. Transfer to a bowl and serve topped with raspberries or other fruit of choice. Alternatively, create a breakfast parfait by layering the porridge and berries.