1Preheat oven to 180°C. Line 2 baking trays with parchment paper.
2Combine the oats, buckwheat, almonds, pecans, macadamias and coconut flakes in a large mixing bowl and set aside.
3Place the remaining ingredients in a saucepan over medium heat for 2-3 minutes. Whisk until the sugar dissolves and the ingredients are well combined. Pour over the nutty oats and toss through until the mixture is completely coated.
4Divide the granola evenly between lined trays, and bake for 20-25 minutes, stirring occasionally, until toasty. Allow to cool completely before storing in an airtight container.
5Serve with coconut yoghurt, non-dairy milk, berries or bananas, or eat on its own as a snack.
Variation: Not a fan of refined sugar? Skip it, or swap it out for more maple syrup.
Tip: For an extra chocolate crunch, add ⅓ cup cacao nibs when the granola has completely cooled.