Pastry Chefs Are Reimagining This Health Food Staple
Granola, ice cream, cakes, and cookies — groats are now everywhere.
I bought my first bag of buckwheat groats a few weeks ago, heavily influenced by pastry chef Aimee France’s granola-making tutorial. The tiny blondish-brown pyramids had all the allure of a bag of birdseed on the shelf of my natural food store, but France’s granola looked so luxe and layered that I persevered.
A batch of Minimalist Baker granola later, I understood why a pastry chef would love groats. My granola clusters had an airy loft and a sandy crunch that I had never achieved with oats alone. They stayed crunchy after sitting in yogurt for a few minutes, and I kept reaching for handfuls of the granola to snack on long after breakfast.
