Almond-Buckwheat Granola with Yogurt and Berries

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.

Ingreadient:

• 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
• 3/4 c. plain Greek yogurt
• 1/2 c. mixed berries
• 1/3 c. almond-buckwheat granola
• Pure maple syrup, for drizzling

Direction

1. Heat oven to 300°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together oil, maple syrup and salt.
2. 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.
3. Serve granola with yogurt, berries and drizzle of maple syrup if desired.