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Raspberry and chocolate granola stack

Madeleine Shaw / 22 January 2016

A healthy breakfast recipe from Madeleine Shaw that combines chocolate granola with fresh raspberries and almond milk.

Madeleine Shaw's granola and raspberry stack
Madeleine Shaw's granola and raspberry stack

Cooking time

30 minutes




  • 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.

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 for providing this recipe.

Visit our breakfast recipe section for more great ways to start the day.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.