Cardamom baked oatmeal

A thick, “cakier” version of your favorite breakfast porridge

New York City-based recipe developer Julia Gartland makes this dish with honeycrisp apples (which are one of the most phytonutrient-rich varieties) and cinnamon, a spice that has been shown to boost metabolism.

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 tablespoon chia seeds
½ teaspoon baking powder
1 ½ tablespoon maple syrup
3 tablespoons plant-based milk
1 teaspoon ginger, grated
¼ cup walnuts, chopped
⅔ cup apple, diced



Preheat oven to 375 degrees. In a medium bowl, mix together buckwheat porridge with cardamom, cinnamon, chia seeds, and baking powder.


Stir in maple syrup, plant-based milk, ginger, walnuts, and apple, then add mixture to a 5-inch baking dish and bake for 25 to 28 minutes, or until top is golden and dry to the touch. 


Remove from heat and allow to cool then place in an airtight container and store in the fridge.



Heat in the microwave for one minute or until warmed throughout.