- 2 cups steel-cut oats
- 1/4 cup plain yogurt
- 3 1/2 tablespoons buckwheat flour (optional)
- water to cover
- 1 cup unsweetened finely shredded coconut
- 3 eggs
- 1/4 cup softened butter
- 2 tablespoons maple syrup (optional)
- 1 tablespoon ground cinnamon, or to taste
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup blueberries
- Combine oats, yogurt, and buckwheat flour in a bowl; pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Drain water from oats mixture and transfer oat mixture to a bowl. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla extract, and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.
- Bake in the preheated oven until cooked through, 25 to 30 minutes.