Step 1 (2 minutes): Rinse the buckwheat groats under cold water. Peel and core the apple, then dice it into small, even pieces.

Step 2 (12 minutes): In a small saucepan, combine the rinsed buckwheat groats and 320 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and buckwheat is tender. While the buckwheat cooks, heat 5 ml of olive oil in a small non-stick pan over medium heat. Add the diced apple and 2 grams of cinnamon, sauté for 5-7 minutes until softened and lightly caramelized.

Step 3 (3 minutes): In a separate dry pan, toast the pumpkin seeds over medium-low heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.

Step 4 (3 minutes): Once the buckwheat is cooked, remove from heat. Stir in the plant-based protein powder and 10 ml of maple syrup until well combined. If the porridge is too thick, add a splash of hot water until desired consistency is reached. Divide the porridge into two bowls. Top with the sautéed apples and toasted pumpkin seeds. Serve immediately.