Raspberry Rhubarb Buckwheat Breakfast Cake

Prep Time 5

Cook Time 40

Servings squares

½ cup plain whole milk Greek yogurt
⅓ cup olive oil
⅓ cup maple syrup
1 tsp vanilla extract
3 large eggs
1 ½ cups rolled oats
1 cup buckwheat flour
½ cup hemp seeds*
2 tsp ground cinnamon
1 ½ tsp baking soda
½ tsp kosher salt
1 heaping cup fresh or frozen raspberries**
1 heaping cup chopped rhubarb**
Plain whole milk Greek yogurt, for serving
Chopped walnuts, for serving
*You can leave out or substitute with chopped walnuts or sesame seeds.
**You can substitute with any summer fruit - blueberries, strawberries, peach, more raspberries, etc...

Preheat the oven to 350F. Lightly grease a 9x9 or 8x8- inch baking dish with olive oil.
In a large bowl, whisk together the Greek yogurt, olive oil, maple syrup, vanilla, and eggs until smooth. It will be lumpy at first!
Add the oats, buckwheat flour, hemp seeds, cinnamon, baking soda, and salt. Use a rubber spatula to mix until thoroughly combined. Gently fold in the raspberries and rhubarb until evenly distributed. Transfer to the baking dish and spread out into an even layer.
Bake for 40-45 minutes, or until a toothpick, cake tester or knife in the center comes out clean. Let cool for 10 minutes before slicing.
Serve warm topped with yogurt and walnuts (if desired). For a sweeter breakfast treat, drizzle maple syrup over the yogurt. I also highly recommend eating it warm with butter.

Substitutions:

To make vegan: substitute Greek yogurt with a creamy coconut yogurt. Or skip the yogurt all together, just add 1 tbsp lemon juice. Use flax eggs or egg substitute instead of eggs.
Substitute a total of 2 heaping cups of any chopped berry or summer fruit for the raspberries and rhubarb.
Don’t have buckwheat flour? Try substituting with almond flour and reduce the oil to ¼ cup.
Use melted butter or coconut oil instead of olive oil.

Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.