I feel like all the stories attached to my recipes start with ‘one day, when I felt like this, but we had run out of “insert essential ingredient” so I tried this instead’ LOL! But the truth is, this is really how many of my recipes come about.
So…one morning, when I went to transfer the usual soaked oats and buckwheat into a saucepan and pop it on the stove, I realised we had run out of gas. Thinking on my feet (luckily it was a Sunday and time wasn’t an issue, so this process was more like pondering) I decided to put the mixture into a small baking dish, add some frozen berries and bake it instead of cook it on the stove. The result was so good and actually much easier as I didn’t have to stand there stirring it. In fact, as a result, I was able to do a half hour yoga session while it baked (how ridiculous do I sound right now, I promise I’m not this virtuous all the time!).
I serve mine with a generous dollop of coconut yogurt and love the contrast of cold and creamy with the steamy, hearty and sweet baked goodness.
Definitely pop this one on high rotation in the cooler months. If you are GF and organic oats don’t agree with you, then swap them out for quinoa flakes or brown rice flakes with a little less milk added.
Note: porridge oats don’t work as well in this as they go a bit mushy, so make sure they are whole rolled oats.
Prep time: 2 minutes
Cook time: 30 minutes
Difficulty: Extra easy
1/4 cup buckwheat
1 ½ cups rolled oats (replace with quinoa flakes and less milk for gluten-free)
1/4 tsp vanilla (I used ground vanilla bean)
1/2 teaspoon cinnamon
2 1/2 cups milk (I used almond and coconut)
1/2 cup frozen raspberries
TO SERVE (for 4)
4 tablespoons coconut yogurt
2 tablespoons maple syrup
Preheat oven to 170 degrees celsius fan-forced.
Remove from the oven and serve with a generous dollop of yogurt (I used coconut) and a bit of maple! Cozy and delicious, enjoy!