Apple Buckwheat Baked Oatmeal + Maple Tahini

This oatmeal is seriously delicious, with a tender apple spiced oat base and almond buckwheat crunchy edges and top. But the real treat here comes from the addition of a luscious tahini-maple sauce drizzled on top. This recipe makes quite a few portions, so you can make it and reheat it throughout the week for a convenient made-ahead breakfast. Or share it with your family or a group of friends for a weekend brunch.

Recipe adapted from Anna Jones.

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Apple Buckwheat Baked Oatmeal + Maple Tahini

Makes 8-10 portions

ingredients

Spices:

• 1 1/2 tsp cinnamon

• 1/2 tsp cardamom

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 tsp sea salt

Oatmeal:

• 1 cup sliced almonds

• 1/2 cup raw buckwheat groats

• 2 1/2 cups rolled oats (gluten-free certified if necessary)

• 1 tsp baking powder

• 3 apples

• 1 tsp lemon zest and a squeeze of lemon juice

• 2 cups room temperature oat milk (or any other plant-based milk)

• 1/4 cup maple syrup

• 2 tbsp melted coconut oil (plus more for greasing)

Maple Tahini Cream:

• 1/3 cup tahini

• 3 tbsp pure maple syrup

• 2 tbsp almond milk (or other plant-based milk)

• Pinch of sea salt

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instructions

1. Measure your spices and place them together in a large bowl.

2. Preheat your oven to 375°F (190°C). Grease a 8 or 9-inch square or round baking dish with coconut oil.

3. Toast the sliced almonds and buckwheat separately in a dry skillet until lightly browned and fragrant.

4. In the bowl of spices, add the oats, baking powder, and half of the toasted almonds (saving the rest for topping).

5. Grate two of the apples and press to remove excess juice. Add the grated apples to the bowl of dry ingredients, along with the lemon zest and a squeeze of lemon juice. Mix well to combine.

6. Mix the milk with the maple syrup and coconut oil in large measuring cup (make sure your milk is at room temperature or the coconut oil will solidify. If it does, simply reheat on the stovetop to melt it again).

7. Spread out the oat and apple mixture evenly in the greased dish. Pour the milk and maple syrup mixture over it. Spread the remaining almonds and buckwheat evenly on top.

8. Slice the last apple thinly and squeeze a bit of lemon juice on top to prevent it from browning. Place the apple slices on the oatmeal. Bake in the oven for 35-37 minutes, or until the top is golden brown and crispy.

9. While the oatmeal bakes, make the maple tahini cream. In a small jar, mix together the tahini, maple syrup, milk and salt and whisk well. If the cream is too thick, add a little more milk. It should be smooth and easily pourable.

10. Serve the baked oatmeal hot with a generous drizzle of the maple tahini cream, as is or with a spoonful of yogurt if you like.