Preheat the oven to 160°C.
In a large bowl, combine the rolled oats, mixed nuts, soy protein crisps, and buckwheat kernels.
In a small saucepan, melt the coconut oil and honey over low heat. Add the vanilla extract and stir to combine. You can also do this in the microwave if you prefer.
Pour the liquid mixture over the oat mixture and stir until everything is evenly coated.
Spread the mixture evenly onto two large baking sheets lined with parchment paper.
Bake for 25-30 minutes, stirring every 10 minutes to ensure even browning.
Remove from the oven and let the granola cool completely on the baking sheets.
Once cooled, store in an airtight container at room temperature.