Preheat the oven to 350°F.
In a large bowl, combine all the dry ingredients: oats, buckwheat groats, seeds, coconut flakes, flax meal, and salt.
In a small bowl, whisk together the tahini, maple syrup, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until really well-mixed together. You want the dry ingredients to be well-coated.
Use your rubber spatula to press the granola onto a parchment-lined baking sheet. Bake for 12 minutes then flip the granola over in big chunks, and bake for another 12 minutes.
Remove from oven and let cool completely. This will allow it to have those nice clumps. Once cooled, store in an airtight container at room temperature for up to a month or longer in the refrigerator.