Raspberry Rhubarb Buckwheat Breakfast Cake | Natalie Cooks

Ingredients

• 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...