I’m so excited to show you this morning’s breakfast. I’m sort of obsessed with the breakfast bakes. Have you noticed?? Oatmeal, what?
Why does this one look like a brown rock or something a dog might leave behind?
Because I added carob powder to it!! Forget what I said about the dog…because this was maybe my favorite breakfast bake yet!
It’s hard to describe the flavor of carob. Some people like it and some don’t. I happen to really enjoy it. It’s similar to chocolate, but has a bit toastier/nuttier flavor. You can find carob chips at most natural food stores as well. The best deal on carob powder, in my store, was the Bob’s Red Mill brand. It was about $3.50 for a 16oz bag.
It had the best texture and consistency out of all the breakfast bakes so far. The crust was thick and crunchy and the center was slightly gooey but didn’t fall apart.
I would say this recipe is somewhat adaptable, but if you start leaving things out, like chia seeds, you might need to lower the amount of liquid. Chia seeds are a liquid vacuum! However, as tested the other day, you can definitely sub 1/3c oats instead of the buckwheat. I’m not sure how oat bran would work. You might need to adjust the liquid measurement a bit.
This was topped with peanut butter + coconut butter, which became extremely gooey and melted. Oh yes.
Carob Buckwheat Bake [serves 1]
- 1/4c ground buckwheat groats [untoasted]
- 1T whole buckwheat groats
- 1/2t cinnamon
- 1T carob powder
- 1t vanilla
- 1 small banana [or 1/2 large]
- 1/4t baking powder
- 1 flax egg [1T ground flax meal + 2.5T warm water, whisked]
- 1T chia seeds
- 2T chopped walnuts
- 5T almond milk
- Preheat oven to 350*
- Whisk flax egg together and set aside for ~3-5min.
- In a small bowl mash banana until egg-like.
- Mix in almond milk + vanilla with a fork.
- Mix in buckwheat, buckwheat groats, cinnamon, baking powder, chia seeds, carob powder, and walnuts.
- Mix in flax egg.
- Lightly grease a small oven-safe dish, add mixture, smooth, and bake for 30 minutes. [I used a personal size soup crock]
*You can use 1 flax egg or sub 1 egg white or 1 chia seed egg.
*The carob adds a nice subtle sweetness. If you want to sub unsweetened cocoa powder, add 1-2t, but you might want to add a little some sweetness because cocoa powder if very bland. [~2t maple syrup/honey/sucanat]
*Use 1/3c unsweetened applesauce, if you don’t like banana.
Love the crusty top!
Do you want a bite? You could definitely make a few of these at a time, let them cool, wrap them up tightly and store in the freezer. Then defrost one in the fridge the night before + heat it up in the morning.
Nothing better than a waterfall of peanut butter, that’s for sure!
Off to make more cereal for lunch! I’m addicted!
Ashley
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what a beautiful and wholesome breakfast! looks gorgeous.
I’ve never seen anything like that. Such a good idea!
Carob makes me sooo happy…and so does buckwheat — this will be great for tomorrow morning.
I do like carob. Before Macy’s bought it and before it was Marshall Field’s, it was Hudson’s. Most Macy’s have the yogurt stand somewhere in there, but when it was Hudson’s, the yogurt place served CAROB chips instead of chocolate, and I loved them!
OK super long comment over
YAY for nut butter waterfalls
I am sorry but I despice carob haha, so today I won’t be drooling over your breakfast (hey, there’s gotta be a first for everything eh?
)
x sabine
You have the most unique breakfast recipes ever! I look forward to weekends when I have the time to make them!
Girl you just keep making these better and better!! I am so excited to try this version:)
Loving the molten peanut butter lava flow! Carob and buckwheat sounds wonderful together.
Oh that looks so amazing! I NEED to make this, ASAP! However, I don’t have the kind of dish that you have for baking this in. Do you think baking these in a muffin pan would work? I am guessing your recipe would fill 2 muffin tins.
I think it would work perfectly in a muffin tin. I think 2 would be perfect. It might take a little less time to cook this way though. I think I’m going to give it a try. Would be a great on-the-go option!
Look at that melty peanut butter!! Mmmmmmm.
oh dear me, this is outrageous! hopefully it works with your baked oatmeal recipe
If you sub 1/3c rolled oats it should work great!
That looks amazing! I love how the coconut butter looks against the carob color, and of course the peanut butter! So many options with these!
Wow, this looks awesome! A little cacao or carob powder can do wonders! Thanks for the recipe.
Looks yummy! I tried the buckwheat bake today using Bob’s Red Mill buckwheat cereal. The taste was awesome but the texture wasn’t to my liking. I’m going to try it again but this time, grind up the cereal. Are you grinding the buckwheat to a fine flour?
Just so you know, you’ve inspired me to use my smoked paprika – I put it in some white bean hummus and it is so good!
Did you use raw buckwheat groats? I grind 1/4c of the buckwheat in my blender, as specified in the directions, and only add in 1T raw buckwheat groats. I don’t notice any crunch from the raw groats. If it was too dry or too wet for your liking, play with the liquids. I’ve made them a few different ways now, from very thick + dry in the center to very gooey [with the pumpkin + banana]. So glad you’re enjoying the smoked paprika! Love it!
I have no idea what I’m using! The package says creamy buckwheat hot cereal. The moisture was great. The buckwheat itself had a weird texture. I’ll try grinding the cereal in my food processor. Thanks!
Ohhh, the hot cereal. I’m not sure how that is processed. I’ve never tried it before. Is it a flaked cereal? The raw groats are a kernel, and a hard and crunchy. http://www.amazon.com/Bobs-Red-Mill-Buckwheat-16-Ounce/dp/B000EDBPZC When grinding raw groats, the best way to do so is in a blender, coffee grinder or grain grinder, until a fine powder/flour. I don’t think processing the creamy cereal will help at all, unfortunately. There must be something during the processing that is making it a funny texture. When I make it the texture is great. It’s not light and fluffy like a muffin, but more dense like oats. Hope this helps!
i love your personal size crock- its so cute (hmm that almost songs very wrong haha!) i still have this buckwheat bake on my list of things to make but i have to find a similar dish to bake it in
bahahahahaa
“I’m lovin’ it!”
And I want to frame those last two pictures and wake up to them every single morning.
This is definitely my favorite of these so far… I didn’t know Bob’s Red Mill carried carob powder, but it’s on my shopping list now! I love the maltiness of carob.
Ooooh..maltiness!! Good descriptor for carob.
Alright, now you’re just teasing us with these ridiculous pictures. I MUST have one of these breakfast bakes! I’m going to my health food store THIS week and buying buckwheat groats and carob powder. No questions about it.
Must, have, breakfast bake….
These buckwheat bakes look so amazing! I can’t wait to try them!
Ok, THAT looks incredible!
This looks good, but the waterfall of peanut butter makes it look AMAZING!
I am going to have to remember to get some buckwheat groats from the bulk bin next time I am at WF. I tried your oatmeal version this morning and it was awesome! I added some raw cacao nibs and topped it with dark chocolate dreams PB and berries. Yum!
Thanks for letting me know. I’m so glad you liked it. Your additions sound perfect!
I have yet to buy carob…. another ingredient that’s been on my list to buy for far too long. The only brand I’ve seen that’s reasonably priced is Bob’s Red Mill. For now, I just use unsweetened cocoa powder, but I’ll get there!
I just bought it myself!
Have you ever tried putting your oat/buckwheat bakes in a bowl and adding milk/soymilk/etc? I make a pan of baked oatmeal every once in awhile, then scoop out a wedge warmed up and soaked with milk for brkfst.
OMG…OMG…thank youuuuuuuuuuuuuuuuuu Must try this!!!!!!!
Carob for breakfast–yum!! I need to get some buckwheat groats.
Make sure they are untoasted. The toasted version have a very strong flavor!
is the toasted version what they call “Kasha”? Your breakfast bakes look delicious, but I am not sure if I can find buckwheat groats in the store; the closest I’ve found is “kasha” (which I think is the toasted version). Do you order the groats online?
Yes, the toasted version is Kasha. It has a very strong toasted flavor. It would work, but would have a distinct flavor. I have been able to find it at my local natural food store. Bob’s Red Mill carries it, but if you can’t find that in stores, definitely check online [amazon].
wow you are amazing!
Carob is a unique flavour, I really like it. It depends what you combine with it,
maple syrup + carob = amazingness, as well as banana + carob. It also goes well with stevia for some reason.
Oooh, thanks for the tips! I would imagine it’s excellent with maple syrup. Your recipes are totally inspiring as well!
I have to say it, just one more time… I love that you’re making all this gluten free stuff! I had a breakfast bake this morning with amaranth… oooeee it was delicious. Must try carob next time. Thanks for the inspiration!
Thanks Leanne! I’ll probably continue to do so. We’ll see what happens when I reintroduce wheat!
That peanut butter looks delish! What kind do you buy?
ZOMG! That looks A-MAZING! I can’t wait to try it!!!! Have you ever tried Angela’s (OhSheGlows) Breakfast bakes? They are sooo sooo sooooooo good! They are mostly nut based and taste delicious whether you bake it or not and she has a ton of different delicious variations. Even my non-vegan family members ask for it all the time. I can’t wait to try this one out on them
….
This looks so good Ashley!
I have a couple questions. Do you use raw buckwheat or toasted buckwheat groats? The toasted one is also called Kasha, is that the one you use?
I bought some on the bulk bins last week at whole foods and it said to be kasha, I don’t know how to use it but would like to try your breakfast bakes. I am hoping it is the same thing you use.
Also, would you mind measuring the diameter of the soup crock you use to bake your concoctions? If you don’t want to bother measuring then no problems, I will try with the ones I have here!
I love your breakfast and ideas, need to try popping my amaranth!
Thanks!
Ana
Hi Ana! As I specified in this recipe, I used untoasted buckwheat groats. In all of the recipes I specified untoasted or raw, which is the same thing. So, Kasha, is not what I’m using. Kasha, or toasted buckwheat, has a much stronger flavor, almost burnt tasting to me. Raw buckwheat groats have a much milder flavor. Kasha would would but it will definitely have a much stronger flavor. I posted a few days ago that the crock size is 4-5″ in diameter. I think you could also make it in 2 muffin tins, but the cook time would probably decrease slightly. Hope this helps!
Oh my god! That looks so good. I haven’t tried any of your breakfast bakes yet but I think I will change that this weekend.
I love how your recipes can be changed and adapted!!!
LOVE THIS!!! I am trying to cut down on my chocolate intake, so this would be a perfect, YUM!
Looks amazing and I’m sure it tastes amazing! This is probably #1 on my list to try when I’m allowed to buy new ingredients (husband cut me off from whole foods for the month, hehe)
xo
HAhahahaa…too funny!!! Bargain shop for ingredients online! Amazon + iherb are great!
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Hi Ashley,
I just made this for breakfast this morning and while it tasted great, the texture was completely wet and pudding-like inside, even after baking for an hour! Is it supposed to be like that? From the photos, I was expecting something cake-like. . . not sure why it didn’t work out. Any ideas?
There are so many things that affect the recipe, especially when using the flax egg. It will be gooey, but shouldn’t be totally wet. I’ll have to go back and re-test! Thanks for letting me know!