Almond-Buckwheat Granola with Yogurt and Berries


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Toasted buckwheat groats add a lovely earthiness and an addicting crunch factor to this maple-sweetened granola. It’s just as good sprinkled over a yogurt bowl as it is eaten by the handful for an any-time-of-day snack.

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Yields:
1 c.

Total Time:
30 mins

Cal/Serv:
364

For granola

  • 1 tbsp.

    olive oil

  • 1 tbsp.

    pure maple syrup

  • 1/4 tsp.

    kosher salt

  • 1/2 c.

    buckwheat groats

  • 1/4 tsp.

    ground cinnamon

  • 1/3 c.

    sliced almonds

Directions

Make ahead: Store granola in airtight container at room temp for up to 10 days.

NUTRITIONAL INFORMATION (per serving): About 364 calories, 19.5 g fat (5.5 g saturated), 25 mg cholesterol, 270 mg sodium, 29 g carbohydrate, 5 g fiber, 17.5 g sugar (4 g added sugar), 21 g protein

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Lettermark

Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).



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