This. is. delicious. In my humble opinion anyway. I don’t eat the gluten-free oats available to us celiacs – I haven’t had good luck with the quality or my reaction so I was super excited to find Cream of Buckwheat satisfies my chewy-oatmeal-breakfast craving. I played with baked oatmeal recipes and proportions to get this version. I have also done it with apples and cranberries, just apples and cinnamon, just frozen mixed berries but I will hold off on giving you proportions for those, however, because buckwheat takes more moisture to cook up than rolled oats and the moisture content between the various fruits is inconsistent.
Baked Cream of Buckwheat with Peaches and Blueberries
The evening before –
Mix the following three ingredients in a large mixing bowl, they should make a relatively thin layer on the bottom of the bowl. Cover with a plate and leave setting on your counter overnight.
• 3/4 cup cream of buckwheat cereal
• 1 1/2 cups water
• 2 TB plain yogurt
In the morning –
Preheat your oven to 325°F
Add these ingredients one at a time to those in the bowl and mix each time (I do them in this order and think it mixes more evenly but maybe I’m delusional):
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 X-large or Jumbo egg, already whisked
• 1 TB melted butter
• 1 can (15 ounces) sliced peaches in juice, drain & reserve juice, chop peaches
• 1/4 cup of reserved peach juice
• 1 cup frozen blueberries
Pour mixture into a buttered 13″x8″ (or thereabouts, 11″x7″ with longer cooking time, I’ve done a loaf pan too).
Sprinkle on top:
• 1/3 to 1/2 cup chopped walnuts
Bake uncovered for 30 to 40 minutes or until top is lightly browned and the middle is set up (no liquid floating on top.)
Depending how hungry you are, this might make 4 to 6 servings. 🙂 I serve mine in a bowl and melt a bit more butter on it and then top with some real maple syrup. Om nom nom!