Yogurt With Strawberries and Almond

INGREDIENTS:

• 1 tbsp. olive oil

• 1 ½ tbsp. pure maple syrup, divided

• Kosher salt

• ½ cup of buckwheat groats

• ¼ tsp. ground cinnamon

• ⅓ cup of sliced almonds

• 1 lb. of strawberries, thickly sliced

• 3 cups of Greek yogurt

INSTRUCTIONS:

1. Heat oven to 300°F. Line a small rimmed baking sheet with parchment paper. Whisk together oil, 1 tablespoon of maple syrup, and ¼ teaspoon salt in a bowl.
   

2. Heat a medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until color and aroma deepen and groats are crisp, 1 to 2 minutes.
   

3. Transfer to bowl with maple syrup and toss to coat (it will sizzle), then stir in cinnamon and almonds. Spread onto a prepared baking sheet and bake, stirring halfway through and rotating the baking sheet, until golden brown, 15 to 20 min. Let cool.
   

4. In a bowl, toss berries with remaining ½ tablespoon maple syrup and a pinch of salt; sit for 5 minutes. Spoon berries and juices over yogurt; top with groats. Store leftover groats in an airtight container at room temp for up to 10 days.