Pre-heat the oven to 170° C (340° F) and line a large baking tray with baking paper.
Add the oats, buckwheat, coconut, almonds, sunflower seeds, chia seeds, cinnamon and sea salt to a large mixing bowl.
Whisk together the almond butter, maple syrup and sunflower oil in a bowl. If you are using coconut oil, whisk them together in a small saucepan over low heat on the stove until melted.
Add the nut butter mixture to the dry ingredients and stir through to coat thoroughly.
Spread the granola mixture evenly over the prepared baking tray and pop in the oven for around 15 minutes. Carefully remove the tray from the oven, stir the granola, and pop it back in for another 20-minutes or until golden. Note. When you remove the tray from the oven, the granola may not feel crunchy. Don't worry, it will crunch-up as it cools.
Remove from the oven and leave it to cool completely before transferring to an air-tight container.
Store the granola in a cool-dry place for up to 2 weeks.
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Notes
Can I make this granola gluten-free?If you need a gluten-free version, simply substitute gluten-free oats, rice flakes or quinoa flakes for the rolled oats. Buckwheat is already gluten-free and I always add buckwheat.How long does granola store?This granola will keep in an airtight container in the pantry for up to two weeks.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.