Recipe: Baked Buckwheat Oatmeal with Blueberries Almonds

Recipe: Baked Buckwheat Oatmeal with Blueberries & Almonds

Recipe: Baked Buckwheat Oatmeal with Blueberries & Almonds

By The Kitchn
Serves 10

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Details
  • Servings:   10
  • Calories:   316
  • Protein:   9g
  •  
  • Fiber:   6g
  • Sugar:   10g
  • Carb Total:   32g
  •  
  • Trans Fat:   1g
  • Saturated:   10g
  • Fat Total:   18g
  •  
  • Diet:   High-Fiber
  • Meal:   breakfast
  • Dish:   desserts
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Cuisine
  • american
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Ingredients
  • 1 1/4 cups (200g) buckwheat groats
  • 1 cup (100g) old-fashioned rolled oats (gluten-free, if necessary)
  • 1 1/2 cups (120g) sliced almonds, divided
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (200g) blueberries, fresh or frozen
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup whole milk (or water)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons warmed coconut oil (or butter, melted)
  • 1/3 cup maple syrup, plus more to serve
  • Plain yogurt, to serve (optional)
Instructions

Recipe: Baked Buckwheat Oatmeal with Blueberries & Almonds serves 10 original recipe by The Kitchn.

View original preparation instructions

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