Preheat your oven to 130°C (265°F) and line a baking tray with baking paper.

In a large mixing bowl, combine the rolled oats, buckwheat groats, chopped pecans, pepitas, desiccated coconut, salt, and ground cinnamon.

In a small saucepan, combine the olive oil, peanut butter, and maple syrup. Heat the mixture over low heat, stirring constantly until well combined and smooth.

Pour the warm wet ingredients over the dry ingredients in the mixing bowl. Mix thoroughly until all the dry ingredients are evenly coated with the wet mixture.

Spread the granola mixture evenly onto the prepared baking tray.

Bake in the preheated oven for 1 to 1.5 hours, do not stir the mix as you want to create clusters. The granola should be a deep golden brown.

Once done, remove the granola from the oven and let it cool completely on the baking tray. It will crisp up as it cools to room temperature.

Once cooled, break the granola into clusters and store it in a clean, airtight container. It can be stored for up to a month.