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Raspberry and Chocolate Granola stack

Raspberry and Chocolate Granola stack

Serves 4

300g of raspberries

600ml of almond milk

100g of rolled oats

200g of buckwheat groats

50g of coconut flakes

100g of honey

50g of coconut oil

3 tbsp. of raw cacao powder

1 tsp of vanilla extract

 

Preheat the oven to 170C

Mix the oats, buckwheat groats and the coconut flakes together.

Melt the coconut oil in a small saucepan and mix in vanilla extract, cacao powder and honey together in a small saucepan on a low heat until fully melted.

Pour this over the dry mix and stir well together.

Line a large baking tray with baking paper or two small trays. Spread out the granola so it is evenly spaced.

Bake for 20 minutes until golden and crunchy.

Allow the granola to cool then place grab a glass and fill it half with the granola and top with the fresh raspberries until its ¾ full and then pour over the top almond milk and enjoy!

Tip

The granola can keep in a plastic container or sealed jar in the fridge for 3-4 days.