Place the buckwheat groats in a bowl and cover with hot water and leave to soak for 5 - 10 minutes whilst preparing the pumpkin and dry ingredients.
Preheat your oven to 200c. Cut pumpkin into chunks and toss pumpkin in 1 teaspoon of cinnamon and extra virgin olive oil with a pinch of salt. Place on a roasting tray and roast till tender, around 40 minutes. Set aside and turn the oven down to 160c, fan forced.
In a large mixing bowl combine all the dry ingredients inclusive of the spices and nuts. Now drain the buckwheat groats off through a fine sieve and rinse well with cold water. Leave to drain for 5 minutes.
Take the pumpkin and remove any remaining skin and either mash really well with a fork or place in the blender to blend to a puree. Add the macadamia nut oil to the pumpkin blend.
Add the buckwheat groats now to the dry ingredients and mix though. Follow with spooning the pumpkin mix into the bowl with the granola and mix well. The mixture will be quite wet and stodgy. Spoon out onto a lined baking tray and spread out evenly. Place into the oven for 1 hour, taking out every 15 minutes to toss with a fork to encourage even cooking. If it looks done earlier then simply take it out when you feel its ready.
Allow to cool completely then store in an airtight container in the fridge. Serve with mylk of choice, yoghurt or with avocado chocolate mousse.