1. Pre-heat your oven to 325 F.
2. Mix the buckwheaties, sunflower or pumpkin seeds, pecan, cranberries, and flax meal in a large mixing bowl.
3. In a blender, blend the syrup, pumpkin, almond butter, coconut oil, vanilla, cinnamon, ginger, nutmeg, and sea salt. Pour the mixture over the dry ingredients, and mix thoroughly.
4. Oven option: Spread the granola onto a parchment lined baking sheet. Bake for 25-30 minutes, or until it's quite toasty and fragrant. Start checking it at the 18-20 minute mark, to be sure it doesn't burn.
Dehydrator option: Dehydrate granola at 115 degrees for 8 hours, mixing it around a couple of times.