Preparation
Preheat the oven to 180ºC.
Arrange the quinoa flakes, buckwheat flakes and puffed rice in a bowl.
Place the pecans and almonds in a food processor and grind for a few seconds to obtain smaller pieces, but without leaving any flour. Add the nuts to the cereal mixture and mix all the ingredients together.
Place the apple juice, water, dates (previously cut into pieces), coconut oil and 3 teaspoons of cinnamon in a pan. Cook over a low heat for about 5 minutes, stirring occasionally. When it thickens, pour the mixture over the cereal and nuts mixture and mix well.
Line a baking tray with a sheet of greaseproof paper. Add the mixture and spread it over the tray. Bake in the oven for about 30 minutes, until crispy (it's important to stir the granola every 10 minutes or so to prevent it from burning).
While you're waiting for the granola to set, place the seeds (pumpkin seeds, sunflower seeds and chia seeds) and the aronia berries in a bowl and mix together.
After 30 minutes in the oven, add the mixture of aronia seeds and berries and mix all the ingredients together. Turn off the oven, but keep the granola in the oven for a few more minutes (until the oven cools down).
Remove the granola from the oven and when it's cool, store it in an airtight container in a dry place.
