Start with one cup of dry buckwheat groats (you’ll end up with at least enough sprouted groats for two days worth of breakfast or for four portions (then double the rest of the ingredients)). Soak in two cups of cold water for 15 minutes to an hour.

Drain in a fine mesh sieve and rinse well, the texture will be slimy but that’s totally normal. Sit the sieve on a big bowl, cover with a clean towel and set aside.

The next morning, rinse them thoroughly. You should now have around two cups of sprouted groats (notice the little white tails poking out). If serving only two people (quantities of this recipe), scoop out one cup and put in your blender or food processor. Keep the rest for next morning: leave it aside, covered with the towel and rinse well before going to bed. Rinse again in the morning and follow the next steps.

Add bananas, oat milk and spices to the food processor and blend well. I like mine smooth, as buckwheat can have a grainy texture if not blended enough. Taste and adjust seasoning, I sometimes add vanilla and cinnamon.

Divide into two bowls and top with a spoonful of plant-based yogurt, chia seeds, pomegranate seeds and cacao nibs. If not sweet enough, you could top it with a little bit of maple syrup or, for an even healthier version add a softened pitted date to the blending step, but I never add any despite my sweet tooth.