Buckwheat Granola with Rhubarb Yogurt Parfaits
This buckwheat granola with rhubarb yogurt parfaits is a wholesome and beautiful way to start spring mornings. The granola is nutty and crisp with a satisfying crunch from buckwheat groats, while sugar macerated raw rhubarb brings a tart-sweet freshness that pairs perfectly with creamy yogurt. Layered together, its a breakfast (or snack) that’s a nourishing treat. These parfaits are easy to prep ahead, customizable with whatever granola you have on hand, and perfect for everything from an easy workday breakfasts to lazy weekend brunch.
Why You’ll Love This Recipe
This recipe is all about texture, balance, and seasonal flavor. The buckwheat granola is hearty and crunchy, while the sugar-macerated rhubarb adds vibrant color and a tangy sweet contrast to the creamy yogurt.
Macerating thinly sliced raw rhubarb is a simple way to use the first rhubarb of the season and feels special without being fussy.
🌿 Plant Science Fun Fact! Did you know the part of the rhubarb plant we eat isn’t the stem? It’s the petiole, or leaf stalk, which connects the big rhubarb leaves (which are toxic!) to the crown of the plant. And here’s another fun twist: rhubarb and buckwheat are botanical cousins- they both belong to the Polygonaceae family. No wonder they go pair so well together!
Ingredient Notes
Buckwheat Groats. Buckwheat groats are the hulled seeds of the buckwheat plant. Either sold toasted (called kasha) or raw, with mild, nutty flavor. They add an extra crunch to standard granola.
Nuts and Seeds. Almond, pumpkin seeds, or sunflower seeds all work; choose your favorites.
Maple Syrup or Honey. Adds natural sweetness and helps form granola clusters.
Egg Whites. Adding egg whites to granola helps form clusters by acting as a binder- when baked, the proteins in the egg whites set and hold the rest of the ingredients together.
Coconut Oil. Helps everything crisp up in the oven and adds a subtle tropical vibe.
Rhubarb. Thinly sliced and tossed with sugar, raw macerated rhubarb adds a succulent crunch, freshness, and a sweet-tangy flavor.
Yogurt. Use full fat, Greek, or plant-based yogurt depending on your preference.
Tips for Making This Recipe
- Add egg whites for the best clusters
- Let the granola cool completely – This helps it crisp up and form clusters.
- Macerate rhubarb ahead of time
- Layer just before serving – To keep the granola crunchy, assemble parfaits right before eating.
More Breakfast Recipes You’ll Love
Buckwheat Granola
Ingredients
- 1 ½ c raw buckwheat groats
- 1 ½ c rolled oats
- 1 c shredded coconut
- 1 c pecans
- 1 tsp salt
- 1 tsp cinnamon
- ¼ c coconut oil
- ½ c maple syrup
- 2 egg whites optional
Instructions
- Preheat oven to 325℉. Line a large baking sheet with parchment paper.
- In a large bowl mix together all of the ingredients. Spread the mixture onto the baking sheet in an even layer. Bake until golden brown and fragrant, about 35-45 minutes, stirring every 15 minutes.
- Remove from oven and let cool completely before storing in an airtight container.
Buckwheat Granola and Rhubarb Parfaits
Ingredients
- 2 stalks rhubarb sliced
- 2 tbsp sugar
- 1 c yogurt
- ½ c granola
- ½ c strawberries sliced
Instructions
- Plan ahead: mix the sliced rhubarb in sugar in a small bowl. Cover and set aside for at least 30 minutes at room temperature (or in the fridge for up to 2 days).
- Assemble the parfaits: Divide the yogurt to between each serving dish. Top with granola, rhubarb, slice strawberries, and a drizzle of the rhubarb-sugar syrup. Serve immediately