In the large mixing bowl, combine rolled oats, buckwheat groats, slivered almonds, chopped pecans, sunflower seeds, pumpkin seeds, shredded coconut, ground cinnamon, and kosher salt. Toss with a spatula or clean hands to distribute evenly.

Make wet mixture

In a small saucepan or microwave-safe bowl, whisk together oil, maple syrup, honey, and vanilla until homogenous and slightly warm (if using saucepan, heat gently over low heat just until pourable).

Combine wet and dry

Pour the wet mixture over the dry ingredients. Use a large spoon or spatula to fold thoroughly, ensuring all dry bits are evenly coated and there are no dry pockets.

Baking

Spread and bake

Spread the coated granola in an even layer (about 1/2" thick) on the prepared baking sheet. Bake at 325°F (165°C) for 20 minutes.

First stir

Remove sheet from oven and use a spatula to gently stir and flip the granola so it browns evenly. Return to oven and bake for an additional 10–15 minutes until golden and fragrant, watching carefully in the last 5 minutes to avoid burning. Total bake time ~30–35 minutes depending on oven and thickness.

Cluster formation (optional)

For chunkier clusters, press the granola down gently with the back of a spatula immediately after removing from oven and let cool on the baking sheet without stirring further.

Finish & Storage

Stir in dried fruit

When the granola is warm but no longer piping hot (about 10–15 minutes after coming out of the oven), stir in dried cranberries and chopped dried apricots so they rehydrate slightly from the residual heat.

Taste and, if desired, sprinkle sea salt flakes over the cooled granola for a sweet-salty finish.

Allow granola to cool completely on the baking sheet (this will firm clusters). Once cooled, break into pieces and portion. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.