• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Make the date paste. In a small blender, combine the pitted dates, maple syrup, and hot water. Blend until smooth, adding a little more water if needed to reach a smooth consistency.
• In a bowl, combine the dry quinoa, buckwheat groats, cinnamon, ginger, and cloves. Add the date paste and stir until everything is evenly coated.
• Spread the granola mixture evenly on the prepared baking sheet. Bake for 30 minutes, stirring halfway through. Remove from the oven and allow the granola to cool.
• In a blender, combine the frozen banana, frozen blueberries, and vanilla extract. Blend until smooth and creamy with a soft-serve consistency. If needed, add a small amount of water, using only enough to help the mixture blend.
• Transfer the smoothie mixture to a bowl and top with the buckwheat granola and frozen raspberries. Serve immediately and enjoy!

Notes

• Meal Prep: Make a batch of the granola for multiple servings and allow it to cool completely before storing in an airtight glass container. The granola will keep for up to one month when stored properly.
• Smoothie: For best results, prepare the smoothie portion just before serving. For one serving, use 1/2 cup frozen banana, 1/2 cup frozen blueberries, 1/2 tsp vanilla extract, and 1/4 cup frozen raspberries.
• Date Paste: A small blender attachment may work best for this quantity of date paste. Alternatively, prepare a larger batch and refrigerate the extra for future recipes.