Pour the maple syrup into a saucepan, and add the dried lavender. Heat the saucepan over medium-low heat. When the syrup starts to boil, stir it. Turn down the heat just a little and wait for the syrup to bubble again. When it starts bubbling, stir the syrup, and let it continue bubbling for about 2 minutes. Turn off the heat, and let the syrup stand for about 2 hours.
When the maple syrup has been infused with the lavender, preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet with parchment paper.
Mix all the dry ingredients in a large bowl (buckwheat groats, oatmeal, cashews, pecans, peanuts, cinnamon, and salt).
You’ll notice that the maple syrup is very sticky and stiff. Heat the maple syrup with the coconut oil over medium-low heat, until the oil has melted and the liquid is runny. Turn off the heat and add in the vanilla. Pour the wet mixture with the dry ingredients, and stir everything until well incorporated.
Spread the granola mixture on the prepared baking sheet. Bake for 35 to 45 minutes, or until the granola is browned. Rotate the baking sheet once for even heat distribution.
Let the granola cool before breaking it up. Mix the dried mango with the granola when it is cool enough to handle.
Store the granola in an airtight container in room temperature for 1 to 2 weeks.
*Make sure that you are using edible lavender! The lavender you see in floral shops may have been sprayed with chemicals.