Baked Oatmeal (adapted from a bunch o’ recipes)

2 1/2 cups  rolled oats

1/2 cup buckwheat groats or buckwheat flour

2 tablespoons of an acidic medium such as apple cider vinegar, yogurt or whey

2 bananas, sliced

2 cups mixed berries

1 cup coconut cream

2 to 4 large eggs, lightly whisked

1/2 cup maple syrup, agave or honey

4 tablespoons butter

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup nuts (could be one or a combination of the following: walnuts, pecans, almonds, cashews, sunflowers)

Eight to twenty-four hours prior to serving oatmeal: Combine oats, buckwheat, and apple cider vinegar in large bowl. Fill bowl with enough filtered water to cover and to allow for expansion of oats. Place dishtowel over the bowl and set aside to soak.

When ready to prepare the Classic Baked Oatmeal, pour oat mixture into large, fine sieve to drain. Rinse and drain well. Note: If using buckwheat flour instead of groats, you will rinse away the flour but it has done its job to aid in reducing phytic acid during the soaking time.  Set aside.

Preheat oven to 350.  Put butter in a 9x13 baking dish and put in oven for 10 minutes or so to melt the butter.  Remove from oven, spread butter around and place sliced bananas on top of butter, filling entire pan.  Sprinkle berries on top of bananas.

Mix coconut cream, eggs and vanilla in a small bowl and set aside.  Mix baking powder, cinnamon, nutmeg and cloves in large bowl.  Add oats to spices and mix well.

Spread oats/spices on top of fruit.  Pour wet ingredients all over and gently press everything down into pan.  Sprinkle nuts all over the top.  Bake at 350 degrees for 30 minutes.