Yes, I'm biased but I can say this is one of my all-time favorite granola recipes. I started making it out of frustration for the fact we were spending so much on granola when I knew I could make it cheaper at home but I kept making it because with the tropical coconut, crunchy quinoa, and toasted oats, it just might be the greatest granola out there (says me, anyway)!
Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, salt, and cinnamon in a small frying pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coats.
If you'd like, you can use all honey or another liquid sweetener, like maple syrup or agave syrup. I prefer the mix of honey and brown sugar though.
Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer.
Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools.
Keep an eye on the granola-- depending on the thickness of your baking sheet, it will cook faster or slower than mine did.
Place the baking sheet on a cooling rack and cool the granola to room temperature, at least 15 minutes. When the granola is cool, add the dried fruit and toss to combine.
Store the granola at room temperature in an airtight container for up to 2 weeks.
Photography and food styling by Aida Mollenkamp