1. Add the rolled oats/spelt flakes to a bowl and mix with the coconut milk/oats milk and vanilla extract. Mix the chia seeds with the water in a small bowl. Let the oats and chia soak for about 20 minutes. Divide the soaked oats/spelt flakes between two serving glasses, top with the chia seeds (turned into chia pudding), crushed raspberries and finish with the coconut yogurt. Cover and place in the fridge overnight.

 

2. For the granola preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside. Mix the oats/spelt flakes with the coconut flakes, chopped almonds, pecans, coconut blossom sugar, and salt in a small bowl until well combined. Set aside. Add the coconut oil, honey (or agave syrup), and vanilla extract to a small microwave-safe bowl and heat up until the coconut oil has melted – stir until well combined. Pour over the oats and nuts and mix until everything looks evenly coated with the coconut honey (or agave syrup) mixture. Pour onto the baking sheet and spread evenly. Bake for 20-24 minutes or until everything is golden brown and fragrant. Be careful not to burn it! Check after 15 minutes and move the granola a bit so it can bake evenly from all sides. Take out of the oven and let cool down completely. If you got larger chunks stick together break them apart. Store in an airtight container at room temperature up to 2 weeks.

 

3. To serve the overnight oats add some of the granola on top, decorate with fresh berries and coconut flesh (optional). The baked granola can also be eaten separately with some (vegan) yogurt and fresh berries.