25 Min 2-4




  • 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 


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




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.


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.


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