In a large bowl, combine oats, almonds and uncooked quinoa.

In a small bowl whisk together honey, oil, sugar, vanilla, cinnamon and salt.

Pour wet ingredients into dry and use a rubber spatula or wooden spoon to combine until all of the oat mixture is thoroughly coated.

Turn mixture out onto baking sheet and spread out into an even layer.

Bake at 300 degrees for 30-35 minutes until golden. Stir it around once, halfway through cooking. Start checking at around 25 minutes, it should be light golden brown and smell nutty but not burnt.

Remove baking sheet from oven and let it cool completely, undisturbed. It will be sticky while warm and crisp up as it cools.

Once cooled, break up into clusters and store in an airtight container at room temperature for up to three weeks.