Notes:

Ingredients:
1 cup whole rolled oats (certified gluten free)
1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
2 T chia seeds
3/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw walnuts, coarsely chopped
1/4 cup shredded coconut
2 tsp cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup maple syrup
1/2 cup coconut oil, melted

Directions:
In large mixing bowl, combine dry ingredients (first 4 listed).
Chop nuts and add to the bowl along with seeds and coconut.
Mix well.
Add liquids (melted coconut oil and maple syrup).
Mix.
Spread onto a baking sheet lined with parchment paper.
Bake for 60 minutes at 225 degrees F.
Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).

Source: Hungry hungry Hippie