I’m still failing at eating in the mornings over here. It’s when I’m moving the slowest and have the least motivation to cook. So…..I decided to overcome that by baking a breakfast that will last all week! An oatmeal bake was the perfect meal to help me use up the last of the nectarines in the back corner of my fridge. And this was something I had all the ingredients for on hand, no pre-planning required!
Stonefruit Buckwheat Baked Oatmeal With Maple Tahini Cream
This recipe was based off of Sophie’s recipe at thegreenlife.
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 cup almonds, chopped
1/2 cup buckwheat groats
2 1/2 cup oats
1 tsp baking powder
3 nectarines, 2 chopped and 1 finely sliced
(apples or pears would work great as well)
zest and juice of 1 lemon
2 cups room temperature almond milk
1/4 cup maple syrup
2 tbsp melted coconut oil + more for greasing
Maple Tahini Cream
1/3 cup tahini
3 tbsp maple syrup
2 tbsp light coconut milk
Measure spices in a large mixing bowl. Heat your oven to 375. Grease a square baking dish with coconut oil. Toast the almonds and buckwheat (separately) in a pan until lightly browned. Don’t mix them. Add into the mixing bowl the oats, baking powder, half of the toasted almonds, chopped nectarines, lemon zest, and lemon juice. Stir well to combine. Mix the milk with the maple syrup and coconut oil. Spread out the oat mixture evenly into the greased dish, then pour the milk and maple syrup over the top. Sprinkle the remaining almonds and buckwheat over the dish, then arrange the sliced nectarine on the oatmeal. Bake it in the oven for 35 minutes. While the oatmeal is baking, mix the tahini, maple syrup, and coconut milk in a jar, whisking them together. Serve the oatmeal with a generous drizzle of the cream over top, and enjoy!