Preheat the oven to 170C.
Mix the oats, buckwheat groats and the coconut flakes together.
Melt the coconut oil in a small saucepan and mix in vanilla extract, cacao powder and honey together 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 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.
Our thanks to Madeleine Shaw on behalf of Seasonalberries.co.uk for providing this recipe.
Visit our breakfast recipe section for more great ways to start the day.