4 cups gluten-free oats
1 cup buckwheat groats
1 cup slivered almonds
3/4 cup organic unrefined coconut oil, warmed
3/4 cup pure maple syrup
1/2 tablespoon vanilla extract
2 teaspoons cinnamon
1/2 cup dried apricots, chopped

cinnamon oat granola

method

   In a large mixing bowl, combine oats, buckwheat, vanilla, coconut oil, maple syrup, cinnamon, and apricots. Mix until all is incorporated. Pour onto a rimmed and lined baking sheet. Bake at 350ºF for 20 minutes, stirring once after 10 minutes. Store on the counter in a glass jar or container. Enjoy.