Name: Baked buckwheat and raspberry porridge
Ingredients: Serves 2–4; 1⁄4 cup buckwheat; 1 1⁄2 cups rolled oats (see tip); 1⁄2 tsp cinnamon; 1⁄4 tsp vanilla (we used ground vanilla bean); 2 1⁄2 cups plant-based milk; 1⁄2 cup frozen raspberries; To serve; 4 tbsp coconut yoghurt (optional); 2 tbsp maple syrup

baked breakfast granola porridge in bowl

Ingredients

Serves 2–4

1⁄4 cup buckwheat
1 1⁄2 cups rolled oats (see tip)
1⁄2 tsp cinnamon
1⁄4 tsp vanilla (we used ground vanilla bean)
2 1⁄2 cups plant-based milk
1⁄2 cup frozen raspberries

To serve

4 tbsp coconut yoghurt (optional)
2 tbsp maple syrup

Method

Preheat the oven to 170°C fan forced.
Mix all the dry ingredients together in a small baking dish. Add the milk and stir well. Add the raspberries, give it a quick mix, then place in the oven to bake for 30 minutes.
Remove from the oven when ready and serve in bowls with a generous dollop of coconut yoghurt, if using, and a little maple syrup. Easy, healthy, and delicious!