In a large bowl, stir together the oats, nuts, seeds, quinoa flakes, coconut, raisins, cinnamon, and salt. Set aside.
In a small pan over low heat, whisk together the coconut sugar and 1 tbs of water until combined. Keep stirring for a minute until the sugar has fully dissolved. Then stir in the coconut oil and vanilla extract. Don’t worry if these don’t combine fully, they will stay separated.
Pour the liquid pan mixture over the dry ingredients in the large bowl. Use a spatula to fold all the ingredients together until it appears as though you have evenly moistened the dry ingredients.
Spread the granola mix onto a large nonstick baking sheet and use the spatula to distribute it into one even layer.
Place in the oven and bake for 1 hour. Remove from oven, stir around a little bit and then pat down lightly with the spatula until it is in an even layer again. Rotate the pan in the oven and bake for another 45 minutes or until crisped to your liking.
Remove from the oven and let cool. Store in an airtight container out of the fridge for up to a week.
Notes
If you prefer your raisins not so chewy, leave them out and stir in after the granola has baked.Serve in a bowl with almond milk poured over it and fresh fruit on top, or enjoy as a snack by itself.