HomeHealthyMadeleine 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 Ingredients • 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 Method 1 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 Seasonalberries.co.uk.