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.