Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, stir the buckwheat groats together with nuts, seeds, coconut, and spices.
In a separate small bowl, mash the banana with a fork, adding in the coconut oil and maple syrup. Add banana mixture to the buckwheat mixture and stir with hands until everything is coated well.
Spread across a baking sheet and bake for 20 to 30 minutes, stirring once halfway through. Mixture will crisp as it cools. Once cool, store in a glass container and enjoy with your favorite non-dairy milk - or straight up! It’s extra crispy dry, but will soften in milk.