Crispy Cacao Cherry Buckwheat Breakfast Slabs with Vanilla Kefir Yogurt

Crispy Cacao Cherry Buckwheat Breakfast Slabs with Vanilla Kefir Yogurt 🍒🌿 These breakfast slabs sit somewhere between baked oats, a snack bar and a not-too-sweet brownie. Toasted buckwheat gives the edges a lovely crunch, cacao brings a deep chocolate note, and cherries turn jammy in the oven. A spoon of vanilla kefir yogurt keeps the plate fresh and breakfast-friendly, while pistachios add colour and texture. ✨ Yield: 9 generous squares or 12 smaller bars Time: about 50 minutes, plus cooling Ingredients For the cacao cherry buckwheat slabs: - 1 cup rolled oats - 1/2 cup raw buckwheat groats - 3/4 cup buckwheat flour - 1/3 cup unsweetened cacao powder - 1 1/2 teaspoons baking powder - 1/2 teaspoon fine salt - 2 large eggs - 3/4 cup plain kefir or runny yogurt - 1/3 cup maple syrup or honey - 1/4 cup olive oil or melted butter - 2 teaspoons vanilla extract - 1 1/2 cups cherries, pitted and halved, fresh or frozen - 1/4 cup chopped pistachios or toasted hazelnuts - 1 tablespoon demerara sugar, optional, for a crisp top For the vanilla kefir yogurt: - 1 cup thick Greek yogurt - 1/2 cup plain kefir - 1 tablespoon maple syrup or honey - 1 teaspoon vanilla extract or vanilla bean paste - 1 teaspoon lemon juice - Tiny pinch of salt To serve: - Extra cherries - More chopped pistachios - A dusting of cacao - Lemon zest, optional Method 1. Prepare the tin. Heat the oven to 180 C / 350 F. Line a 20 cm square baking tin with parchment, leaving a little overhang so the slab lifts out cleanly. 2. Toast the buckwheat. Tip the buckwheat groats into a dry pan and toast over medium heat for 3 to 5 minutes, shaking often, until they smell nutty and a few grains darken slightly. This gives the final bars crisp edges and a toasted flavour instead of a soft porridge texture. 3. Mix the dry base. In a large bowl, combine oats, toasted buckwheat groats, buckwheat flour, cacao powder, baking powder and salt. Break up any cacao lumps with the back of a spoon so the crumb bakes evenly. 4. Whisk the wet mixture. In another bowl, whisk eggs, kefir, maple syrup, olive oil and vanilla until smooth. Pour the wet mixture into the dry bowl and fold until no dusty patches remain. The batter should be thick, spoonable and slightly glossy. 5. Add cherries. Fold in about two thirds of the cherries. Scrape the batter into the lined tin and smooth the top. Scatter over the remaining cherries, pistachios and the optional demerara sugar. Press the fruit in lightly so it bakes into the surface. 6. Bake until set. Bake for 28 to 34 minutes, until the edges feel firm and slightly crisp, the centre is set, and a skewer comes out with a few moist crumbs rather than wet batter. If using frozen cherries, the bake may need a few extra minutes. 7. Cool before slicing. Let the slab cool in the tin for 15 minutes, then lift it out and cool fully on a rack. This is important: warm slices taste good, but fully cooled slices hold cleaner edges and are easier to pack. 8. Make the yogurt. Stir Greek yogurt, kefir, maple syrup, vanilla, lemon juice and a pinch of salt until creamy and spoonable. Add another splash of kefir if you want it looser. 9. Serve. Slice into squares or bars. Spoon with vanilla kefir yogurt, extra cherries, pistachios and a light dusting of cacao. The best bite has a crisp toasted edge, jammy cherry pockets and cold vanilla yogurt. 🍽️ Serving and storage tips - Serve warm for a softer breakfast plate, or fully cooled for neat snack bars. - Store slices in an airtight container in the fridge for up to 4 days. - Rewarm briefly in a toaster oven or dry pan if you want the edges crisp again. - Keep the yogurt separate until serving so the slab tops stay textured. - For a dairy-free version, use a thick coconut yogurt and a splash of unsweetened almond milk in the sauce. Save this for a breakfast tray that feels cosy, chocolatey and still bright. 💚 Tasteloom.club