Chocolate-peanutbutter buckwheat porridge

INGREDIENTS:

100 buckwheat groats
500 ml oat drink (unsweetened)
1 ripe banana + 1 to garnish
2 tablespoons peanut puree (unsweetened)
3 tsp raw cocoa
1 Msp. vanilla or ground tonka bean
1 pinch of salt

at will:
homemade granola
date syrup

PREPARATION:

1. Boil buckwheat groats with oat drink. Stir continuously and allow to swell at low temperature for about 10 minutes.
2. Peel the bananas and add to the buckwheat groats. Take the saucepan off the heat and puree with a hand blender.
3. Stir in cocoa, a pinch of salt, peanut butter and vanilla or tonka and season to taste. 
4. Top with date syrup and granola and serve. Bon Epi-tit!