Preheat oven to 325 degrees F.

In a large bowl combine the oats, cooked quinoa, pecans, pumpkin seeds, cranberries and chopped apples. Toss well.

In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup, pumpkin and coconut oil. Add the cinnamon, nutmeg, ginger and salt. Stir in the vanilla.

Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to 5 minutes.

Spread the granola out onto two parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. The last time you stir the granola, drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool completely before storing. Store up to one week or longer if kept in the fridge.*