Grease a 9 x 13 baking dish with some of the coconut oil. Set aside.

Heat the remaining coconut oil in a large pot over medium heat. Add cinnamon, cardamom, ginger and cloves. Stir the spices around in the oil until fragrant and not so raw-smelling, about 3-4 minutes.

Add the oats, quinoa and buckwheat to the oil and spices. Stir the grains around in the pot, evenly coating all of the grains and toasting them up a bit. You should be able to smell the oats getting a bit nuttier. Keep stirring and toasting for about 4 minutes.

Add the boiling water slowly and give the mix a good stir. Scrape the bottom of the pot if necessary

Once the grains have absorbed a good amount of the water, start adding the hot milk in 3/4-1 cup increments. Once the milk gets to a simmer, I usually just put it on low and leave it to the side of the porridge pot, slowly adding it in as the grains absorb the liquid. Keep stirring the porridge frequently.

Once the porridge has absorbed all of the milk and the grains are cooked to your liking, add the currants and vanilla. Stir to combine. Scrape the mixture into the greased 9 x 13 baking dish and smooth it out. Let cool at room temperature for about an hour. Cover and cool in the refrigerator completely. Once cooled, cut into 10 even portions.

To serve: remove one serving of the multigrain porridge from the dish and place in a small sauce pan with a heavy splash of milk or water over medium heat. Start breaking up the porridge with the back of a wooden spoon until it returns to its original consistency. Stir until mix is uniform and hot, about 2 minutes. Serve with a drizzle of maple syrup and fruit/chopped nuts/whatever you like. Alternatively, you could sweeten the actual porridge in the pot as it's heating up.