Cinnamon Buckwheat Pecan Granola

Granola is one of life's simple pleasures. From the smell that fills the kitchen when it's cooking, to the cacophony of crunches as you eat it, to the heavenly taste of toasted titbits, it's a treat to every sense in the body - and it's so simple to make too. 
Of course, it's a danger to have around my house, seeing as my father appears to be a descendant of this little guy:

Unfortunately, ordinary almonds are not as evasive as Scrat's adored acorn, and the nut count of my granola tends to diminish at a disproportionate rate. Leaving it to cool is the most treacherous part of the process. No nut is safe. I'm even considering calling in Rodent Control to help me contain this problem. 

This is my favourite recipe at the moment - I love the texture added by the buckwheat and I'm a tad obsessed with wrinkly ole pecans. Feel free to use whatever nuts you like though - cashews and walnuts also taste great in this recipe!

Ingredients
300g oats (use gluten-free ones if you wish)
150g buckwheat groats
50g desiccated coconut
100g pecans
100g whole almonds
100g flaked almonds
100g pumpkin and sunflower seeds
2 tsp cinnamon
4 tbsp coconut oil
4 tbsp honey/maple syrup
1 tsp vanilla extract
100g cranberries or sultanas
50g goji berries

Method
1. Put the oats, buckwheat, coconut, nuts, seeds and cinnamon in a large mixing bowl and mix together.

2. Melt the coconut oil and honey together in the microwave. Add to the mixing bowl along with the vanilla extract and mix well.

3. Spread the granola on a baking tray and bake at 150 degrees for 15-20 minutes, turning regularly to ensure it toasts evenly.

4. Remove from oven and add the cranberries and goji berries. Allow to cool (under a watchful eye, if you too have a Scrat infestation in your house ;) )

Enjoy for breakfast with banana and almond milk, as a mid-day snack or even as dessert with some fruit, cacao nibs and coconut yogurt :)