This crunchy pumpkin seed granola is chock-full of quinoa, sunflower and pumpkin seeds. It makes for a great seasonal breakfast.
Place mixture on a large baking sheet and bake for 30 - 45 minutes until crisped and browned to your liking. Toss once halfway through to ensure even baking.
After baking you can sprinkle the optional cranberries over the granola. Let granola cool to room temperature on the baking sheet. Don't stir it while warm to let larger clusters form.
Transfer the cooled granola to an airtight storage container.