Preheat oven to 350 degrees. Toast oats, quinoa, coconut and almonds on a shallow baking sheet for 8-10 minutes until just barely beginning to lightly brown. Transfer to a large mixing bowl and add dried cranberries and mixed nuts; toss to combine.

Reduce oven temperature to 300 degrees.

In a small saucepan melt butter over medium-low heat, add in honey, maple syrup, vanilla, brown sugar and salt. Stirring constantly bring to a boil and whisk for one minute, then remove from heat. Carefully pour hot syrup over dry ingredients and stir until well coated.

Spread onto a parchment lined shallow baking sheet. Bake for 30 minutes, stirring midway through. Remove from oven and allow to cool completely. Break into pieces and store in an air-tight container.