Cacao Coconut Cluster Granola

This recipe is too good for words, so I thought I would let the pictures do the talking this time.

Cacao Coconut Cluster Granola (Makes about 2 1/2 cups of granola)

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Ingredients:

• 2 tbsp toasted unsweetened shredded coconut
• 1/4 cup toasted unsweetened coconut flakes
• 2 1/4 cups rolled oats
• 1/4 cup raw buckwheat groats
• 3 tbsp millet
• 1/4 tsp of cinnamon
• 1-2 tsp cocoa powder
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao nibs

Directions:

1. Preheat oven to 300*F. Place the shredded coconut + coconut flakes on a baking sheet lined with parchement paper and toast in the oven for 8 minutes, stirring halfway through. Watch carefully that the coconut doesn't burn. Let cool and transfer to a bowl for later. Keep the parchement on the baking sheet.
2. In a large bowl, mix together the rolled oats, raw buckwheat groats, millet, cinnamon, cocoa powder, and sea salt.
3. To the dry ingredients add the vanilla, maple syrup and coconut oil and stir until all the ingredients are well coated
4. Transfer the mixture to a the baking seet and spread into a thin even layer. Bake for 25-30 minutes stirring every 10 minutes to ensure even browning. Remove from oven and stir in toasted coconut and cacao nibs.
5. Store in an air-tight container at room temperature.