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The night before: Soak the Buckwheat: Add 1 cup raw buckwheat groats to a jar or container. Cover with water, seal with a lid, and leave on the counter overnight.
In the morning: Thaw the Berries: Take the blueberries out of the freezer and allow them to thaw as you prepare the porridge. Skip this step if you're using fresh berries.
Rinse the Buckwheat: Drain and rinse the soaked buckwheat groats using a fine mesh strainer until the slimy coating is gone, set aside.
Heat the Milks: In a large dutch oven, add 1 cup coconut milk, 2 cups almond milk, plus the ¼ teaspoon salt and bring to a boil.
Add the Buckwheat: Once the mixture is boiling, stir in the rinsed buckwheat groats. Cover, reduce the heat to low/simmer, and cook at a gentle simmer for 10 minutes.
Finish with Flavor: Uncover, stir in the cinnamon, tahini, and maple syrup. Give the porridge a few good stirs to incorporate and combine everything. Turn off the heat.
Serve: Ladle into bowls and top with fresh berries, tahini, bee pollen, and an extra drizzle of maple syrup if desired.