A grown-up granola with dark chocolate, oats, buckwheat, coconut, and cranberries that you can feel good about eating and serving.
Place dry ingredients into large bowl (oats, buckwheat, coconut, nuts, chia seeds, pumpkin seeds or sesame seeds, cinnamon, salt).
In a small saucepan, melt coconut oil until (mostly) melted. Add maple syrup, cocoa powder, and vanilla. Whisk until well combined.
Add wet ingredients to dry ingredients. Mix until well combined. Spread on baking sheet lined with parchment paper. Bake at 325 F for 25-30 minutes, until it smells nutty. The color should not change too much.
Cool completely. For looser granola, stir from time to time until completely cool to create a loose texture. For bigger clumps, leave as is. When the granola is mostly cool, break up into chunks.
When completely cool, mix in dried cranberries and/or cherries. Transfer to an airtight storage container.
Serve with natural yogurt and a drizzle or honey or almond milk.
This recipe is gluten-free. Oats are naturally gluten free but are often cross-contaminated with trace amounts of gluten. Look for gluten-free oats if you want a "pure" gluten-free granola.
This recipe is also dairy-free, if you serve with almond milk or dairy-free yogurt.