For the soaking:
Place the raw buckwheat groats into a or non-reactive bowl (i.e. ceramic or glass). Fill the jar/bowl with filtered water, leaving about 1/2 inch of headspace.
Place the nuts/seeds in a quart-sized jar/bowl and similarly fill with water.
Loosely cover both jars/bowls with a lid.
Let soak on the counter for anywhere from 12-24 hours.
For the cereal:
After the soaking time is up, preheat the oven to 300 and lightly grease 2 baking sheets or line them with parchment.
Drain the buckwheat and rinse well, then drain the nuts/seeds and pour both into a large bowl.
Add in the remaining ingredients.
Mix well with a wooden spoon until the mixture is homogenous.
Spread evenly between the baking sheets and bake for 30 minutes.
Stir the cereal on the baking sheets and bake for 20 more minutes.
Repeat until buckwheat is golden and dry (about 60-70 minutes all together).
Remove from the oven and sprinkle with the dried fruit.
Cool completely before storing for up to a week at room temperature, or 2 weeks in the fridge.