Raspberry and Chocolate Granola Stack

Raspberry and Chocolate Granola Stack

Serves 4
Cooks in
Easy

Ingredients

300g field fare frozen raspberries (defrosted)
600ml almond milk
100g rolled oats
200g buckwheat oats
50g coconut flakes
100g honey
50g coconut oil
3 tbsp. raw cacao powder
1 tsp vanilla extract

300g field fare frozen raspberries (defrosted) 600ml almond milk 100g rolled oats 200g buckwheat oats 50g coconut flakes 100g honey 50g coconut oil 3 tbsp. raw cacao powder 1 tsp vanilla extract

Mix the oats, buckwheat oats 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 grab a glass and fill it half with the granola, top with raspberries until it’s ¾ full and then pour the almond milk over the top and enjoy!

 

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

Many thanks to the girls at www.seasonalberries.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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