Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl mix together the oats and buckwheat flour. In a separate smaller bowl whisk together the melted coconut oil, maple syrup, agave syrup, water, sea salt and vanilla. Whisk well until fully combined.
Pour the wet ingredients into the bowl with the oats and, using your hands, mix well until the wet and dry ingredients are fully incorporated. If you like little granola clusters, use your fingers to squeeze little clumps together (note: due to the minimal sugar and fat added to this granola, the clusters will be small and crumbly)
Transfer the granola to the lined baking sheet and spread evenly over the surface. Place in the oven and bake for approximately 4 hours, checking after the first couple hours to make sure it is baking evenly and not burning (it shouldn't, but all ovens cook differently). At this low temperature there is no need to stir.
After approximately 4-5 hours, turn off the heat and allow the baking sheet to sit and slowly cool with the oven (if time permits). I do not always have time for this last step and the granola still tastes delicious.
Carefully transfer granola to an air tight canister or jar and store at room temperature for up to 1-2 months.