First, preheat your oven to 150C/300F. Add buckwheat kernels to a baking sheet and toast in the oven for ~5 minutes until golden brown. Be careful and keep a close eye as they burn easily.
Roughly chop the almonds. To a large mixing bowl, add the chia seeds, coconut chips, cinnamon, salt and almonds.
Next, add the toasted buckwheat kernels and combine with a spoon.
Add the maple syrup and give it a good mix so everything is covered in maple syrup.
Place granola mixture on a baking sheet and spread out evenly into a thin layer.
Bake in the oven for 5-10 minutes until golden brown. Don't let the granola burn (make sure to watch the edges especially). Let cool to room temperature and break apart into smaller chunks.
Store in an airtight container or mason jar for up to a week.