Preheat oven to 350 degrees Fahrenheit.

In a large bowl, stir together the oats, buckwheat groats, dried blueberries, almonds, chia seeds, hemp seeds, cinnamon, and cardamom.

Melt the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt in a saucepan over low heat until melded together. This will take about 3-4 minutes.

Pour the warm mixture over the dry ingredients and gently toss to evenly coat.

Line a large jelly roll pan with parchment paper or a silpat and spread the granola mixture evenly across the pan.

Bake for 15 minutes. Use a spatula to toss and turn the mixture over. Bake another 8-10 minutes or until the granola just begins to turn golden. It's best to go by scent, so when your oven starts wafting that warm, toasted smell it should be about done. The granola will not be crisp and crunchy until it has cooled completely, so don't go by texture or you'll end up with burnt granola!

Remove the pan from the oven and let the mixture cool completely. I like to transfer the parchment paper or silpat from the hot pan to a cool counter so that the granola stops baking immediately upon leaving the oven.

Once the granola is completely cool, break it into pieces of desired size.

Store the granola in an airtight glass container to maintain its crunchiness.