Preheat oven to 325°.
In a large bowl combine oats, buckwheat, quinoa, sunflower seeds and coconut.

In a small bowl combine melted coconut oil, vanilla, cinnamon and salt.
Pour this mixture over the grain mixture and stir well, making sure all pieces are covered. Spread cereal mixture onto a baking sheet lined with parchment paper.

Bake for 40-45 minutes. Color should be golden brown.

Remove from oven.

Let cereal cool before placing into a covered glass container, jar, or bowl for storage.

Garnish with fruit and serve with almond milk, grass-fed kefir, or plain yogurt. Enjoy!

PRO-TIP: Save your empty pickle jars for storage of recipes like this. Their elongated 'tallness' take up less room in your cupboard or fridge, they are see through for ease of use, and don't leech yucky chemicals like plastic containers do!