Almond-buckwheat granola served in a turquoise bowl with Greek yogurt, blueberries, raspberries, blackberries, and almonds, on a wooden board with additional berries in a small bowl nearby.

Homemade Almond-Buckwheat Granola with Yogurt and Berries

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Homemade Almond-Buckwheat Granola with Yogurt and Berries: A Crunchy Breakfast Delight

This simple, nutritious breakfast combines toasted buckwheat groats and sliced almonds for an irresistible crunch that pairs perfectly with creamy yogurt and fresh berries.

Why You’ll Love This Recipe

If you’re looking for a breakfast that’s both satisfying and nutritious, this Almond-Buckwheat Granola recipe is about to become your new favorite. The earthiness of toasted buckwheat groats combined with the subtle sweetness of maple syrup creates a granola that’s not overly sweet but incredibly flavorful.

What makes this granola special is its versatility – enjoy it sprinkled over a yogurt bowl for a protein-packed breakfast, or eat it by the handful as an energy-boosting snack throughout the day. The best part? It comes together in just 30 minutes and stays fresh for up to 10 days.

What Are Buckwheat Groats?

Despite its name, buckwheat isn’t related to wheat at all – it’s actually a seed from a flowering plant related to rhubarb. Buckwheat groats are the hulled seeds of the buckwheat plant, and they bring a delightful nutty flavor and incredible crunch to this granola. They’re also naturally gluten-free and packed with nutrients, making this recipe perfect for those with dietary restrictions.

Ingredients

For the Granola (Makes 1 cup):

  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup buckwheat groats
  • 1/4 teaspoon 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 (optional)

Step-by-Step Instructions

1. Prepare Your Oven

Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper.

2. Mix the Wet Ingredients

In a medium bowl, whisk together the olive oil, maple syrup, and kosher salt until well combined.

3. Toast the Buckwheat

Heat a medium cast-iron skillet over medium-high heat. Add the buckwheat groats and toast them, tossing frequently and adjusting heat as needed, until they become crisp and light golden brown, about 2-4 minutes. This step brings out the nutty flavor of the buckwheat.

4. Combine and Season

Transfer the toasted buckwheat groats to the bowl with the maple syrup mixture and toss to coat. It will sizzle as the hot groats hit the liquid – this is normal! Stir in the cinnamon and sliced almonds until everything is evenly coated.

5. Bake the Granola

Spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until the granola turns golden brown.

6. Cool Completely

Allow the granola to cool completely on the baking sheet. As it cools, it will become even crunchier.

7. Assemble Your Breakfast Bowl

For a complete breakfast, serve 1/3 cup of the granola with 3/4 cup of plain Greek yogurt and 1/2 cup of fresh mixed berries. Drizzle with additional maple syrup if desired.

Recipe Notes and Tips

  • Make Ahead: Store the granola in an airtight container at room temperature for up to 10 days.
  • Uncooked Groats: Yes, this recipe uses uncooked buckwheat groats, but they become perfectly edible (and deliciously crunchy) after toasting and baking.
  • Customization: Feel free to swap almonds for your favorite nuts or add dried fruits after baking for more variety.
  • Serving Suggestions: Beyond breakfast, try sprinkling this granola over ice cream, smoothie bowls, or even salads for added crunch.

Nutritional Information (per serving)

  • Calories: 364
  • Fat: 19.5g (5.5g saturated)
  • Cholesterol: 25mg
  • Sodium: 270mg
  • Carbohydrates: 29g
  • Fiber: 5g
  • Sugar: 17.5g (4g added sugar)
  • Protein: 21g

This nutrient-dense breakfast provides a perfect balance of protein, healthy fats, and complex carbohydrates to keep you energized throughout the morning.

Frequently Asked Questions

Can I use pre-toasted buckwheat groats?

Yes, you can use pre-toasted buckwheat (also called kasha), but reduce the toasting time in the skillet to just 1 minute to refresh the flavor.

Is this granola gluten-free?

Yes! Buckwheat is naturally gluten-free despite its name. Just be sure all your other ingredients are certified gluten-free if you have celiac disease or gluten sensitivity.

Can I double or triple this recipe?

Absolutely! This recipe scales up beautifully. Just use a larger baking sheet or multiple sheets to ensure the granola bakes evenly.

Can I substitute honey for maple syrup?

Yes, honey works wonderfully as a substitute. Use the same amount as called for in the recipe.

Try this Almond-Buckwheat Granola with Yogurt and Berries for a nutritious start to your day that’s both satisfying and delicious. The combination of crunchy granola, creamy yogurt, and fresh berries creates a perfect balance of textures and flavors that will keep you coming back for more!

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