Oatmeal Cookie Granola

Ingredients:

6 cups old-fashioned oats
1/2 cup quinoa
3/4 cup honey
1/4 cup dark brown sugar
2/3 cup oil
1 tablespoon vanilla
1/2 tablespoon almond extract
2 teaspoons cinnamon
1/2 cup raw pepitas 
1/2 cup sliced almonds
1/2 cup pecans, chopped

Directions:

In a large bowl, stir together the oats and quinoa, set aside. In a large saucepan, combine the honey, brown sugar, oil, vanilla and almond extracts, and cinnamon. Heat over medium heat just until melted, then pour over the oat mixture and stir together until well coated. Turn the oats onto a cookie sheet that has been coated with a layer of parchment paper. Spread the oats into an even layer. Bake in an oven preheated to 325 degrees for 15 minutes. After 15 minutes, remove the granola from the oven and stir the pumpkin seeds, almonds, and pecans into the mixture. Return to the oven and bake 15 minutes more. Use a spatula to flip the granola over, then cook for 15-20 minutes more, until the edges of the granola are slightly browned. Remove the granola from the oven, stir it around one more time, then allow to air dry and harden overnight before serving.