1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

2. Rinse the quinoa under cold water and drain well. In a large bowl, combine quinoa, oats, almonds, pepitas, shaved coconut, brown sugar, cinnamon, and salt.

3. In a small bowl, whisk together applesauce, honey, coconut oil, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until combined. Pour the granola onto the prepared baking sheet. Spread into an even layer. Bake for 30-40 minutes, or until granola is golden brown, stirring every 10 minutes or so.

4. Stir in the dried cranberries and raisins. Let granola cool completely. Store in an air-tight container for up to one month.

Note-to make the granola gluten-free, use gluten-free oats. To make the granola vegan, use agave instead of honey.