Buckwheat Chocolate Granola

After a few years trying to like buckwheat, I think I've finally figured it out.  Buckwheat's mineral-y taste pairs perfectly with chocolate. Pairing it with oats and big coconut shreds helps make the texture a little more fluffy-- buckwheat all by itself is quite dense.

I have made this granola multiple times, and it makes great gifts.  My sister says it reminds her of Cocoa Puffs.  I started with My New Root's recipe, but reduced the sugar and cocoa powder down.

Mix in a big bowl:
3 C oats
1 C buckwheat (raw or toasted/kasha is fine)
1.5 C wide coconut flakes
1 C chopped nuts (walnut, pecan or hazelnut)
1/4 C chia seeds
optional sesame seeds
1/2 tsp fine sea salt

In a smaller bowl or pyrex cup, combine:
1/3 C melted coconut oil
1/3 C maple syrup
2 TB sugar 
1 tsp vanilla extract
1/4 C cocoa powder

Pour the liquids into the bowl with the oats and stir to combine. Make sure you scrape the bottom of the bowl and get it all combined.

Divide the mixture onto two rimmed baking sheets.

Bake at 300F, stirring every 15-20 minutes, until it is done.  You can check doneness by either the coconut flakes or the nuts; toasted but not burnt is what you're looking for.  Total baking time is less than one hour.  I just keep checking on it until it smells and tastes about right.   If you need to leave the house and it's not quite done, you can turn off the oven and leave the granola in there to finish while the oven cools down.