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Yogurt With Strawberry and Almond-Buckwheat Groats Recipe

by scott

YIELDS: 4 serving(s) TOTAL TIME: 40 mins CAL/SERV: 332

1 tbsp. olive oil 1 1/2 tbsp. pure maple syrup, divided Kosher salt 1/2 c. buckwheat groats 1/4 tsp. ground cinnamon 1/3 c. sliced almonds 1 lb. strawberries, thickly sliced 3 c. Greek yogurt


Turn on the oven to 300°F. Cover a small baking sheet with parchment paper. In a bowl, mix oil, 1 tablespoon maple syrup, and 1/4 teaspoon salt. 

Step: 1

Heat a medium cast-iron skillet on medium-high heat. Add groats and toast, shaking and tossing often

Step: 2

And adjusting heat as needed, until they turn a deeper color and have a stronger aroma, which should take about 1 to 2 minutes.

Step: 3

Put the mixture in a bowl with maple syrup and mix it well. It will make a sizzling sound.

Step: 4

Then, add cinnamon and almonds and stir everything together. Spread the mixture on the baking sheet and bake it.

Step: 5

Stir it halfway through and rotate the baking sheet. It should be golden brown in 15 to 20 minutes. Be cool.

Step: 6

In a bowl, mix berries with the rest of the maple syrup and a pinch of salt. Allow it to sit for 5 minutes.

Step: 7

Put berries and juice on top of yogurt and add groats. Keep extra groats in a sealed container at room temperature for up to 10 days.

Step: 8

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