It's finally happening: Berry season is upon us. I can now stop staring at my bags of frozen Trader Joe's berries, wondering when I'll be able to pick up fresh ones in the store. Here in Seattle, we often see local cherries first and then, of course, all those gorgeous blueberries and strawberries, many from California. I've been scattering the blueberries on my yogurt in the morning, but then I thought about making something a bit more substantial — and trying to do so without veering into dessert territory (always an easy go-to for me).
So here's a version of a baked oatmeal made with one of my favorite grains: buckwheat.