01 - Preheat oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix cooked quinoa, rolled oats, sunflower seeds, pumpkin seeds, chia seeds, and chopped almonds.
03 - Over low heat in a small saucepan, combine honey or maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and sea salt until just melted and blended.
04 - Pour the warm sweetener mixture over the dry ingredients and stir thoroughly until evenly coated.
05 - Scoop 2-tablespoon portions onto the prepared baking sheet, shaping each mound compactly.
06 - Bake for 20 to 25 minutes until golden and crisp, turning the pan halfway through for even baking.
07 - Let clusters cool completely on the baking sheet to firm up before removing.