Baked buckwheat and raspberry porridge | Nourish plant-based living

Ingredients

• Serves 2–4
• True
• 1⁄4 cup buckwheat
• False
• 1 1⁄2 cups rolled oats (see tip)
• 1⁄2 tsp cinnamon
• 1⁄4 tsp vanilla (we used ground vanilla bean)
• 2 1⁄2 cups plant-based milk
• 1⁄2 cup frozen raspberries
• To serve
• 4 tbsp coconut yoghurt (optional)
• 2 tbsp maple syrup