Step 1

Preheat oven to 325F. Line a baking sheet with parchment paper. Set aside.

Step 2

In a large bowl combine oats, buckwheat, nuts and seeds.

Step 3

In a small saucepan, combine maple syrup, oil, cinnamon, ginger and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla extract.

Step 4

Pour syrup mixture over oat mixture and mix well to evenly coat. Spread granola on the prepared baking sheet in an even layer.

Step 5

Bake granola until browned and crispy, about 35 minutes (give or take), stirring thoroughly every 10 minutes. You will know it’s done when oats are slightly brown/toasted.

Step 6

Let cool thoroughly (at least 30 minutes) before breaking into pieces. Store in airtight container at room temperature for 7 days.