Crunchy Fall Spiced Granola Recipe

Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.
In a large mixing bowl combine the oats, cooked quinoa, chopped pecans, walnuts, pepitas, dried cranberries, golden raisins, and chopped apples. Toss well and set aside.
Add the butter to a small saucepot set over medium heat. Melt and heat the butter until just browned. Whisk the browned specks off the bottom of the pot and immediately remove from heat. Allow the butter to rest for 1 minute before slowly adding the maple syrup, brown sugar, and pumpkin puree.
Add the cinnamon, nutmeg, ginger, and salt to the pot and whisk well to combine. Finally, stir in the vanilla.
Slowly pour the sweet maple syrup mixture over the dry ingredients and thoroughly mix to combine.
Spread the mixed granola over the two lined baking sheets and sprinkle with the uncooked quinoa. Drizzle with approximately 1 tablespoon of honey per sheet.
Transfer the baking sheets to the oven and bake for 45-60 minutes, stirring every 15 minutes to ensure even cooking.
Remove granola from the oven and allow it to cool completely before storing. Stores well in an airtight container for up to one week in the refrigerator.