Madeleine Shaw’s Raspberry & Chocolate Granola Stack


Simple to make and speedy to devour – these healthy chocolate and raspberry stacks are a breakfast dream come true

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
2 Mix the oats, buckwheat groats and the coconut flakes together.
3 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.
4 Pour this over the dry mix and stir well together.
5 Line a large baking tray with baking paper or two small trays. Spread out the granola so it is evenly spaced.
6 Bake for 20 minutes until golden and crunchy.
7 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.

Recipe courtesy of Madeleine Shaw and


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