*Plan ahead to soak necessary ingredients* Rinse buckwheat groats very well after soaking. Combine all ingredients in a large bowl, stir to combine. Divide mixture among 2 dehydrator trays with nonstick sheets (Paraflex). Dehydrate for 6 hours at 110 degrees. If granola still needs more time after 6 hours, remove from nonstick sheet and dehydrate until crunchy/crispy.
I have never done this recipe in a oven, but it is possible. Turn oven to very lowest setting. Line a large cookie sheet with parchment paper. Stir every 15 minutes, granola will be done cooking in 30-45 minutes.
*Please note: If cooked in an oven - granola will no longer be considered raw/living.
Store in an airtight glass container.