Ingredients
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
Method
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Preheat the oven to 170C
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Mix the oats, buckwheat groats and the coconut flakes together.
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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.
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Pour this over the dry mix and stir well together.
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Line a large baking tray with baking paper or two small trays. Spread out the granola so it is evenly spaced.
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Bake for 20 minutes until golden and crunchy.
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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!