Buckwheat Granola with Figs and Blueberries

Granola is one of the easiest things to make on the planet. My roommates both have killer granola recipes, but I'm usually a bit hesitant to go all in because of the oats. Oats are hit or miss for me, having gone completely gluten free, they can often cause flare ups if I'm not 100% certain they are GF. 

Ergo, buckwheat: The mighty little grain that could. Crunchy, tiny, and full of protein, buckwheat has become my go to granola BFF. So far so good, too, because this granola is amazing on pretty much anything. Now that Fall is approaching, I'm craving warm and cozy fall flavors. Maybe a pumpkin granola on the horizon?

Stay tuned. 

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Gluten Free Buckwheat Granola with Dried Figs and Blueberries

2 c buckwheat
1/2 c millet
1/8 c hemp seeds
1/4 c chia seeds
1/2 c pistachios
1/4 c pepitas
1/2 c dried figs
1/4 c blueberries
1/4 coconut shavings
1/8 cacao nib
3 T coco oil (add more if necessary) 
2 T maple syrup
1 t vanilla (or more!)

pinch of sea salt

Mix all ingredients together in a large mixing bowl until coated well. Bake at 325 until just golden brown, or about 30 minutes. Stir occasionally to avoid burning.