A few weeks ago, I saw a recipe for buckwheat granola on Food52 as part of their weekday breakfast contest. (By the way, my chocolate overnight oats recipe was chosen as a community pick!) The recipe called for buckwheat groats, and my immediate reaction was, “What the heck are groats?” After doing some quick research, I learned that these small grains that are shaped like puffy pyramids are buckwheat seeds! I can be a picky granola eater. My ideal granola packs the right amount of crunch without being too sweet. I also enjoy eating granola clusters, but the clusters cannot be so big and firm that it hurts my gums when I eat it. One of my favorite granola brands from the Bay Area is Nana Joes handmade granola. When I first tried it several months ago, I was pleasantly surprised that their granola contained about 3 to 5 grams of sugar per 1/2 cup serving. Unfortunately, I cannot afford to make a habit of paying $10 for a pound of granola, so I decided to make my own. For more tips on how to pop amaranth, take a look at this post from Healthy Living Revelations or this video from The Whole Grains Council. Q: What is your favorite kind of granola?
