We’ve had a few snow days over the last week, and I’ve been using up pantry stock to avoid any drives to the store for stuff I probably don’t need. This commitment to cooking the pantry had been humming in the back of my mind since I saw this post on Aimée’s site a little while ago. My fridge is always full. I can never resist certain seasonal items at the stores, my dad brings me stuff all the time (gorgeous rapini and Medjool dates this week) and I always have pantry staples at a par level. Inevitably some things get lost by the wayside. My crisper has some wrinkly apples, little sprout-y/hairy carrots that will find their destiny in a fresh juice.
I simply HAD to buy mung beans on a trip to Whole Foods last year, but they’re still sitting in their little bulk-tagged bag in the drawer. My go-to grains are brown basmati rice, steel cut oats, and quinoa; but I have at least 10 other varieties just languishing in the cupboard.
Deep-winter seems to bring up the luxury of extra time and headspace to try something with purpose. So I’m starting and devoting to this pantry cooking thing. There’s been some beautiful soups, crunchy cabbage-y slaws, roasted roots, grains, pulses, and some delicious smoothies with beets and last summer’s raspberries. No trips to the store, not a shred of deprivation. Just more creativity and cozy time at home with my snow-loving pooch.
Sometimes I get on movements with raw buckwheat porridge in the warm months, but a full bag of raw groats had been sitting around for longer than I could recall. I enjoy buckwheat in a breakfast scenario because it’s really satisfying without feeling heavy, and it always tastes lovely with fruit. I make a vegan version of Yossy‘s baked oatmeal often, subbing ground flaxseed for the egg and almond/coconut milk for the cow’s milk. It’s warm and comforting, the top is a little crunchy with toasted nuts and coconut oil, and the jammy pockets of berries make it feel extra special. Perfect cozy-making winter fare.
So with that oatmeal in mind, I turned out this hearty apple-spice baked buckwheat. It’s apple pie-like and it’s my breakfast of choice these days. It’s quite easy to make! I started by cracking/lightly grinding the buckwheat in my blender first–just to achieve a lightly creamy consistency. If this step is a bit daunting or you’re just unsure about the amount of grinding necessary, Bob’s Red Mill makes an excellent pre-ground product called Creamy Buckwheat. Finely chopped apples, nutmeg, cinnamon and ginger mingle together with light coconut milk. I used walnut halves, but pecans or slivered almonds would be just as tasty. The little finishing drizzle of coconut oil makes for some buttery and toasty notes.
I make this whole dish for myself and just reheat portions of it with a splash of non-dairy milk as I go. Serving it up with a dollop of coconut milk yogurt and maple syrup seems so grand for a weekday morning.
Hearty Apple Spice Baked Buckwheat
Ingredients
Baked Buckwheat
- 1 ¾ cups raw buckwheat groats
- 1 tsp baking powder
- 1 ½ tablespoons ground flaxseed
- 1 tsp vanilla powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh grated nutmeg
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon fine sea salt
- 2 ½ cups light coconut milk
- ¼ cup maple syrup
- 1 cup walnut halves, toasted and chopped
- 1 ½ cups small-diced apple (1 apple)
- 1 tablespoon melted coconut oil
To Serve
- extra maple syrup
- coconut milk yogurt
Notes
- I ground the buckwheat in the dry container of my Vitamix, but I think a food processor might be better. You kind of want the grains to have a “cracked” appearance. Definitely avoid over-processing them into flour-like bits.
Instructions
- Preheat the oven to 350°F. Lightly grease an 8 1/2 or 9-inch pie tin/dish with coconut oil and set aside.
- In a blender or food processor, grind the buckwheat groats until they have a “cracked” appearance, or at least until most of the grains are visibly split in half. Dump the ground buckwheat groats into a large bowl.
- To the buckwheat, add the baking powder, ground flaxseed, vanilla powder, cinnamon, nutmeg, ground ginger, and sea salt. Stir lightly to combine.
- In a medium bowl, whisk together the coconut milk and maple syrup.
- Start layering: Pour a third of the coconut milk mixture in the greased pie dish. Then, evenly sprinkle half of the buckwheat mixture on top of the milk. Sprinkle half of the walnuts and diced apples on top of the buckwheat. Grate some more nutmeg or sprinkle additional cinnamon here if you like. Pour another third of the coconut milk on top next. Then, add the other half of the buckwheat mixture. Pour the remaining coconut milk on top and garnish with remaining walnuts and diced apples.
- Give the pan a good shimmy-shake and some light taps on the counter. A few air bubbles should poke through. It’s going to look like a hot, soggy mess at this point. Drizzle the melted coconut oil on top and slide the dish into the oven. Bake for 45-50 minutes or until the top is golden and everything is set. Serve the hearty apple-spice baked buckwheat warm with extra maple syrup and coconut yogurt.
Love the new look of your blog, it’s no fuss and clean and that wins it for me! I found the logo a bit odd when you put it on facebook but it works really well with those lovely drawings behind. Congratulations!!
And this recipe is just my kind of breakfast (I did one with millet not too long ago), have you tried soaking the buckwheat prior to baking? I think I’ll go that route when I try out your recipe.
Cheers! *silvia
Hi Sil,
Thanks for your lovely comment! I typically soak buckwheat when I’m making raw/uncooked porridge, just to soften it up. I found the grinding of the whole groats was enough to make it cook in time for this. But if you’re concerned about making the nutrients more readily available, I would recommend grinding the groats first and then proceeding with the soaking. Might make this a bit messier to put together (and you may have to reduce the amount of milk used too), but worth a try!
-L
I love the new logo, I love you bowl and I love your recipe (as usual!). I made baked oatmeal few times, but I’ve never tried with buckwheat or other grains – ehm, I made something baked for breakfast with cracked spelt to be honest. I can’t wait to try! ^_^
xo
LOVE the new design. And the logo is beautiful! Thanks for this cold morning inspiration :)
Love the new logo. Question for you about the buckwheat groats – do you need to pre-soak them? I’ve never cooked them before but recently bought some. I’ve been scanning recipes and they all talk about soaking the groats over night. So was wondering if you recommend that step first? Thanks!
Hey Jennifer!
So when I’m making raw buckwheat porridge or any recipe that requires me to purée the groats, I definitely soak them overnight. I tried to cut the prep time of this one by grinding the groats into smaller pieces and it seemed to work fine for me. All the grains were cooked through with a couple little chewy/crunchy ones on the top, which was lovely.
For optimal nutrition absorption, soaking the buckwheat is recommended. If you’re looking to take this extra step, I would grind the groats first, then proceed with soaking them. It’s important to know that soaking the groats will drastically reduce the amount of coconut milk needed in this recipe. I think it would be an easy enough recipe to play with though! :)
-L
Thank you!
The new website design looks AMAZING. And the light in those photographs is so SO beautiful.
I think the best way to come up with recipes is to look in your pantry and make-it-happen with what you have in there. It seems like you are doing a wonderful job with that.
PINNED for our next weekend breakfast!
All the best of luck..
this redesign is absolutely lovely, laura! love all the details and bits that really give it character and a personal touch. that logo is killer too! and cozy baked buckwheat! what can i say, so incredibly perfect for these brutally cold days! xo
Oh wow!! Love, love, love the change! And with another killer recipe. Yum!
I’m guilty of neglecting my pantry foods as well. I actually left raw buckwheat groats sitting in a jar on my shelf for so long that they got toasted by the sun and turned into toasted buckwheat – ha!
Even though they’re not raw anymore, I might give them a go in this dish. It looks perfect for this snowy weather the GTA has been hit with this week!
So fresh and so clean! Love the new look! And this baked buckwheat breakfast situation, best way to start the day! Cold morning + warm belly = happy heart.
The new site looks gorgeous Laura! Love the logo and simplicity of it all. Oatmeal looks pretty good too – I have to admit I have a bag of buckwheat groats which I’ve never opened languishing at the back of my cupboard – to 2015 resolutions!
Hi Laura,
I’m very excited to try this recipe. I’m very new to this kind of cooking and do want to try the buckwheat. However, I’m wondering if I could use steel cut oatmeal instead as I have it on hand right now.
Thanks for the great recipe and beautiful website. I love your photos. It makes me want to try lots of new recipes!
Hi Nancy,
I think the steel cut oats might take quite a bit longer/require a lot more liquid and other modifications for this recipe. If it helps: subbing 2 cups of regular rolled oats for the buckwheat works perfectly every time for me though. If you try this with steel cut oats let me know! I’m definitely curious now :)
-L
Thanks for the reply. If I need to soak the buckwheat, could I soak the steel cut oatmeal or is this totally different?
I will definitely let you know what I try and how it works out.
Soaking may help with the steel cut oats! Or even grinding them a bit more in a food processor to make for smaller pieces. Even if the oats don’t work out exactly like mine, they’re usually pretty easy to rescue. If they seem undercooked at the end of baking, you can always reheat scoops of the bake with a big splash of nondairy milk in a saucepan on the stove :)
-L
Thanks so much. I can’t wait to give it a go!
LOVE the new site lady! And just finished listening to your interview with PGM. It was totally inspiring and lovely to finally hear the voice behind this incredible space! This sounds like a perfect breakfast for these snowy Toronto morning we’ve been having. So great!
I couldn’t agree more with everyone else; the site, logo, the whole bit looks amazing. I am loving the winter light in these photos. The snow has kept me inside as well so i feel you about staying inside and cooking the pantry. Warm vibes. xo
Thank you Laura!
Such a great new site, Laura! The simplicity of the design really makes your photographs pop and I think I’m just going to sit here for a while and lose myself in your archives. The way you use the light in your images is just so inspiring. Plus I am all for pantry cooking, right now. A mix of thriftiness and invention can lead to some super delicious recipes – like this!
Ughhhhh I feel you on the coral. I’ve been working on a little facelift since the end of last year (nothin’ major) and my only request has been THE PINK MUST FUCKING GO! Not sure how that became my color scheme but AAAANYWAY the new site is hella user friendly (woot!) and beautiful, lady. And this baked buckwheat number? I might have to finally be lazy and put a grocery deliver service to use this morning because I need it in my belly. 20 minutes ago.
I’m a new subscriber, and I wasn’t sure I’d stay because it was taking so long for your site to upload! Blamed it on my oldish laptop. But this works beautifully, and I’m stayin’!!!
Great recipes and I love your photography…
So glad you’re stickin’ with me! ;)
-L
Laura. Girl. You’re simply just the raddest chic around. That header, the new site and all these damn fine vibes. I’ve been up to a good old pantry challenge a few myself too, its crazy the bags of grains/seeds we accumulate! Health food stores, man, the place where paychecks get lost. Enjoy this gorgeous breakfast, sending love x
I’m feeling your damn fine vibes right on back, Jodi :) And yes, I always go into my local health food store for sourdough and walk out with a KITCHEN CUPBOARD FULL of stuff and act all surprised when I unpack it ;)
-L
The new site is BEAUTIFUL. Also really easy to navigate. Nice work. This post is timely. I have been making it a practice to not go to the health food store freaking 4-5 days per week (it’s five minutes away). I have been making a practice of pantry cooking. It turns out I still eat really well without buying a pomegranate every time I feel like it. Anyway, lovely post. Gorgeous site.
gorgeous pictures you took there, dear laura. awesome! and the baked buckheat recipe is a keeper, i’m sure, as there are only fave ingredients inside. yum! lisa
So much hooray. The new site is beyond stellar, Laura! Thrilled to have been a part of it. Your gorgeous food photography + thoughtful recipes are at the forefront here with the redesign. Love it. I have a similar forgotten-bag-of-buckwheat-groats-in-pantry situation going on and think this will be the perfect remedy.
such a gorgeous redesign! i love keara’s work and it’s so awesome seeing it on your blog. also, this bake looks awesome. i eat buckwheat porridge every morning and love it so.
The site looks fantastic Laura! Some really nice new features and I LOVE the new logo. Glad you’re happy with it and it feels more “me” to you.
I made this for breakfast this morning and it’s SO GOOD! I think it’s the best way I’ve ever had buckwheat porridge.
Grace, this is so great! I’m excited that you liked it too. I made it again today with pears, ground ginger, vanilla and star anise. Just yum. xo
I’ve made baked oatmeal but I love buckwheat more (sorry oats) and will have to make this sometime!
If the buckwheat is whole does it not come together properly or would that be fine as well?
Hey J.S.,
I only grind the buckwheat to make for faster cooking/easier liquid absorption. It also seems to make for a creamier texture as well. Let me know if you try it with whole buckwheat!
-L
These photos are so insanely gorgeous, Laura! And I love, love, LOVE the new blog design. It’s so lovely <3
I LOVE this redesign!!! I saw it and instantly thought it looked SO “you,” just like you said. It’s so lovely. I’ve been meaning to redo my site for the longest time too — hope this new look feels as awesome for you as it looks!!! And oh, this baked buckwheat is calling my name — those absolutely luscious photos, and how rich and warm it sounds! So perfect.
This looks amazing! Both the recipe and the redesign. I’ve been very slowly tackling/procrastinating my design/dev list lately. No fun, but you’re right, usually not as bad as we think. Cooking is just so much more fun than coding.
This is such a great recipe, I love love love everything going on here! Plus great work on your site *high five*. Love that it reflects you more! That must feel good. Your idea to focus more on cleaning out the reserves/less grocery shopping is awesome and inspiring me. I love the creativity that manifests itself when we are challenged like that! Have a few jars and bunches of things I’m inspired to try to make something of now <3
High five returned, girl. I hope we get to see some pantry creativity over on your end soon :) xo
Compliments again on the new site. It looks GREAT!
I also love this recipe and your use of light. So pretty.
Seriously. Just. Awesome.
Always doing it, man.
I have used buckwheat a hundred different ways, but never like this. It looks so delicious! I am loving the cozy vibes.
Oh, I love the new design! So beautiful and minimal. And I’ve never eaten buckwheat in any form but flour (so basically lots of pancakes and waffles), so this baked buckwheat is especially intriguing. Must try!
I lovvvve the new look + vibes, very you. Also I’m diggin’ how finely chopped those apples are in this dish, too cute/great mouth feel, love it.
So glad someone appreciates cute dices as much as I do :) xo
This recipe looks delicious and I definitely plan to try it, but what the dickens is vanilla powder?
Hi Hollis, Vanilla powder is just ground up vanilla pods and seeds, often sold at health food stores. I like using it as if it were a spice and find that it adds a strong and pure vanilla flavour. You could also mix a 1/2 tsp of vanilla extract in with the milk for a similar effect!
-L
LOVE the new design, Laura! And this baked buckwheat is simply divine :)
For someone who loves apples, buckwheat, and baked oatmeal, this breakfast sounds beyond delicious! I love all the warm spices; a breakfast that’s meant to be eaten in winter. Or on a rainy, chilly summer morning.
Also, cheers on the new layout! I love the logo and the clean look. You’re right: so much easier to navigate. xx
the new layout! I LOVE IT! simple is always better. and that hand drawn logo rules. loving this recipe! i too have a neglected bag of buckwheat groats waiting patiently for me to do SOMETHING with them. I like the process you took them through in this recipe to make them into a really lovely breakfast bake. i always get discouraged about eating them whole & untracked. i think it’s texture thing. I’m going to try this asap!
I was wondering if the buckwheat groats have to be raw? I bought a bag of kasha, the toasted buckwheat groats, and it seems like every recipe calls for the raw ones instead. I don’t know what to use the buggers with. Your new site looks lovely by the way!
Hi Jasmine,
The cooking process for toasted buckwheat is pretty much the same as the raw in terms of length and liquid needed. So I think you could get away with using it for this recipe! It’s worthy of note that the toasted buckwheat has a much stronger flavour though. You might want to go heavier with the cinnamon and nutmeg just to balance it all out :)
-L
I’ve never cooked with buckwheat but now I’m going to have to because this breakfast/dessert (what’s the difference?) looks absolutely incredible. Loving the look of the site. Not that I didn’t love it before. It’s looking reaaaaaal nice, though.
Let’s get real – this is awesome healthy crumble.
You nailed it. Pretty much what I was going for ;)
Oh my! I adore your new header. And this recipe is right up my ally since I have been on a porridge kick since the new year and am always trying to get my mittens on a new quality recipe. Love your blog! I am constantly telling my other food loving friends about it.
Porridge has been my scene all winter too. Thanks so much for spreadin’ the word! :)
Oh my goodness, Laura, what a beautiful recipe and post! It is almost bedtime here in Amsterdam and now I’m getting excited for breakfast. Winter has been too long, and as much as I love my porridge, I’ve been craving something new but still with a cozy feeling to it. And here I found it!!!!!!! Muchas gracias.
This looks amazing Laura – so beautiful and delicious! I love the new site too!
love the new look + site, and loving all-things-buckwheat at the moment. i have been soaking, and cooking as a stove-top porridge.. can’t wait to try this one ASAP. happy sunday;)
DAYUMN GIRL. Apple and buckwheat = my favorite combination, and this is everything I want right now. Come bake it for me please???
What an amazing recipe!! And I love the new look of you blog, so pretty!
Oh hey, pretty black and white redesign! This look suits you better! I’m with you, all black all the time. I have never cooked with buckwheat groats, which is pretty silly because I love buckwheat flour. Your apple bake looks marvelous. P.s. I listened to your podcast with Pure Green the other day (loved it). Cookie freaked out when your dog started barking in the background!!!
Hi Laura, I am making this recipe now, and looking forward to the outcome (and breakfast tomorrow!). Quick question, is there a reason for the layering step? Wondering if it’s because of the gelatinous effect of the buckwheat? Thanks!
Hi Meg, I only layer the ingredients so that the mixture can get evenly wet and so that the apple etc. is distributed throughout. I tried a version where I just put everything in the dish and poured all of the milk on top. Even with lots of tapping and shaking, the bottom part of the bake was so dry/untouched by the milk.
-L
Just wondering if you could substitute anything for the ground flax? Maybe chia seeds
Ground chia seeds would definitely work!
-L
Hi! This recipe looks fantastic but I usually wake up too hungry to do this much work before eating. Any advice on trying to do some or most of the work the night before?
You could make the whole thing from start to finish when you have a pocket of time and then just keep it in the refrigerator covered. Scoop + reheat portions of it as you need it in the mornings.
I just discovered your gorgeous blog today! I’ve pulverized buckwheat groats for a gluten-free cake recipe. I was diagnosed with Celiac disease three years ago when I graduated from cooking school. I’ll use my extra groats to make this for my breakfast. I’m looking forward to exploring every nook & cranny of your blog!
I can make this since I have almost all the ingredients in my pantry! Thank you! Looks scrumptious!
Many thanks for sharing this recipe. It seems easy to eat healthy now.
I am a whole foods cooking junkie who recently discovered your blog, and am in love! This was the first recipe I tried. I used half walnuts and half pecans, substituted chia seeds for the flax, and ate it with a sprinkle of pepitas, cocoa nibs and hemp hearts. Incredibly delicious! Thanks for the recipe. Can’t wait to try more.
Hi Laura!
So. Yum. So satisfying. I used rhubarb and strawberries as they are in season right now. I had to add a bit more maple syrup to counter the sour of the rhubarb. Good as an afternoon treat or as breakfast. my kids likes it, too! Thanks again!
Kristin
Can you make this the night before and throw it in the oven in the morning ?
I think you could fully bake it the night before and gently reheat it the next morning. I would not assemble it and leave in unbaked in the refrigerator overnight. i think the buckwheat would soak up too much of the liquid and your final bake would be quite dry.
-L
I just made this for breakfast! Taste and smells amazing. I am not a fan of oatmeal and I have wanted to cook with buckwheat for a while now so this was perfect. Thank you for this recipe.
Wow – so good! We loved this recipe. I didn’t have baking powder so I subbed baking soda + yogurt and just cut the liquid by a 1/2 cup, and it was delicious! I also used macadamia nuts because that was all I had, and I highly recommend that combo!