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.
Heat a medium cast-iron skillet on medium-high heat. Add groats and toast, shaking and tossing often
And adjusting heat as needed, until they turn a deeper color and have a stronger aroma, which should take about 1 to 2 minutes.
Put the mixture in a bowl with maple syrup and mix it well. It will make a sizzling sound.
Then, add cinnamon and almonds and stir everything together. Spread the mixture on the baking sheet and bake it.
Stir it halfway through and rotate the baking sheet. It should be golden brown in 15 to 20 minutes. Be cool.
In a bowl, mix berries with the rest of the maple syrup and a pinch of salt. Allow it to sit for 5 minutes.
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.