To prepare the buckwheat oats for the granola, soak overnight covered in cold water with the apple cider mixed in.
To make the overnight oats, whisk the milks, coconut water, peanut butter and syrup together until combined. Stir in the oats.
Cover with cling film and place in the fridge overnight.
Drain and rinse the buckwheat thoroughly the next morning.
Pre-heat the to 150 degrees C and line two baking strays with baking paper.
Combine all the buckwheat granola ingredients in a large mixing bowl making sure all ingredients are well coated in the coconut oil and syrup.
Lay the mixture out evenly over the two trays and bake in the oven for 50 to 60 minutes, stirring occasionally.
Remove the granola from the oven and allow to cool.
To serve, spoon a serving of the peanut butter oats in to a jar or bowl, add granola, fresh fruit (I use blueberries) and another sprinkling of the cacao nibs.
If you don't want to make the granola you could add store-bought and add a handful of cacao nibs.The buckwheat granola recipe makes enough 10 serves.The Nutritional Breakdown is for the Steele Cut Oats only. The granola recipe makes 10 serves at 262 calories per serve.