1 1/4 cups (200g) buckwheat groats
1 cup (100g) old-fashioned rolled oats (gluten-free, if necessary)
1 1/2 cup (120g) sliced almonds, divided
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/2 cups (200g) blueberries, fresh or frozen
1 13.5-ounce can coconut milk
1/2 cup whole milk (or water)
1 large egg
2 teaspoons vanilla extract
2 tablespoons warmed coconut oil (or butter, melted)
1/3 cup maple syrup, plus more to serve
Plain yogurt, to serve (optional)
Preheat the oven to 350°F. Butter an 8-inch square baking dish (or another dish with similar capacity).
In a high-speed blender or food processor, pulse the buckwheat groats for about 1 minute, or until many are split in half; it's okay if some are left whole and intact — you're not aiming for flour, just to break some of them up a bit.
In a large mixing bowl, mix together the cracked groats, oats, half the almonds, baking powder, cinnamon, and salt. Stir to combine.
In a separate bowl, whisk together the coconut milk, milk, egg, vanilla, coconut oil, and maple syrup.
Layer the berries in the bottom of the baking dish, followed by the buckwheat mixture. Pour the coconut milk mixture over the top. Give the baking dish a few light whacks on the counter to help the milk mixture move down through the grains. Sprinkle the remaining almonds on top.
Bake for 45 minutes, then increase the heat to 400°F and bake for another 10 minutes, or until the top is golden-brown. Serve with additional maple syrup or yogurt, if you’d like.