3 cups buckwheat groats
1 cup toasted whole almonds
½ cup coconut
2 Tbsp flax seed
1 tsp cinnamon
¼ cup sesame seeds
½ cup sweetener of choice (honey, maple syrup, rice malt syrup)
¼ cup coconut oil
¼ cup peanut butter
1 medium sized frozen courgette
1 cup karaka berries + extra for topping
½ banana + extra for topping
1 cup goats milk
*optional, 1 Tbsp honey if you want it sweeter
Cover the buckwheat groats with water and soak overnight. Once soaked drain off the liquid. The next day preheat the oven to 160 degrees. Melt the coconut oil and mix with soaked buckwheat groats and the rest of the ingredients (except the almonds). Spread the granola in single layers on flat baking trays lined with parchment paper and cook in the oven. Once starting to brown around the edges stir and continue to cook until it is light golden all over. Allow the granola to cool completely. Add the toasted and chopped almonds. Store in an airtight container and use on smoothie bowl or as a breakfast cereal with fresh fruit and yoghurt.
To make the smoothie, blend together the frozen courgette, banana, milk, berries and honey if using. Blend until smooth. Place some of the smoothie in a bowl and sprinkle over some of the granola, some extra berries and some chopped banana.