Almond-Buckwheat Granola with Yogurt and Berries

Ingredients

For granola

• 1 Tbsp. olive oil
• 1 Tbsp. pure maple syrup
• 1/4 tsp. kosher salt
• 1/2 cup buckwheat groats
• 1/4 tsp. ground cinnamon
• 1/3 cup sliced almonds

For serving (1 bowl)

• 3/4 cup plain Greek yogurt
• 1/2 cup mixed berries
• 1/3 cup almond-buckwheat granola

• Pure maple syrup, for drizzling or Honey

  
  

  Method

  Heat oven to 300°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together oil, maple syrup and salt.

  Heat medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until crisp and light golden brown, 2 to 4 minutes. Transfer to bowl with maple syrup mixture and toss to coat (it will sizzle), then stir in cinnamon and almonds. 

  Spread mixture onto prepared baking sheet and bake, stirring halfway through, until golden brown, 15 to 20 minutes. Let cool.

  Serve granola with yogurt, berries and drizzle of maple syrup if desired.

 

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