1 cup quinoa, uncooked (rinsed well and drained), or 2 cups quinoa if going grain free
1 cup mixed flaked grains (I used a 7 grain mix from the bulk food store), omit this if you are going grain free
1 cup chopped mixed nuts
1 cup unsweetened shredded coconut or coconut chips
1/3 cup flax seeds
1 cup sesame seeds
1 cup raisins
1 cup dried cranberries
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
Preheat the oven to 180°C.
In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices. If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted. Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.
Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.
Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.
Enjoy this granola as cereal in your favorite non-dairy milk, sprinkled with fresh fruit or on top of a smoothie, etc.
Slightly modified from: http://tasty-yummies.com/2013/01/15/maple-cinnamon-crunch-quinoa-granola-gluten-free-vegan-refined-sugar-free/