Soak 1 cup of raw buckwheat groats overnight until soft and plump.

Drain and thoroughly rinse your buckwheat groats, making sure to get ride of the slimy texture that occurs while soaking.

Pour the rinsed groats into a sauce pan and sauté on low until most of the soaking moisture evaporates, about 5 minutes.

Add in the 1 tablespoon of coconut oil and 3 tablespoons of coconut sugar and mix until thoroughly combined. Cook everything together for another 2 minutes or so.

Pour the sugar-coated buckwheat groats onto a parchment or silicone-lined baking tray and roast in the oven for 12-17 minutes, or until golden brown, stirring halfway through. Watch carefully so they don't burn.

Allow them to cool completely before breaking the clusters apart and storing in an airtight container