In a large skillet over medium heat, toast oats and quinoa for around 5 minutes.
Combine the nuts/seeds and cranberries in a large bowl, then add the toasted oats and quinoa and stir.
In a small saucepan, combine the maple syrup, peanut/almond butter, coconut oil, vanilla and salt. Stir until melted.
Add the maple syrup mix onto the dry ingredients, and stir until combined.
Press into a 9x13 baking dish and bake at 180 C for 25-30 minutes or until golden brown. Let it cool slightly then break apart into granola clusters.