Preheat the oven to 350°. Line a sheet pan with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the oats, coconut, quinoa flakes, wheat germ, wheat bran, flax seed meal, and salt.
5 cup rolled oats, 1 cup coconut chips, 1 cup quinoa flakes, 1 cup wheat germ, 1 cup wheat bran, 1 cup flax seed meal, ½ teaspoon salt
In a small saucepan, combine the sugar and water, stirring until dissolved. Add the oil and vanilla.
1 cup demerara sugar, ½ cup water, ½ cup neutral oil, 1 tablespoon vanilla extract
Pour the wet mixture over the dry, stirring to combine. Spread the mixture into the prepared pan and press firmly.
Bake the granola for 30 minutes, watching for overbrowning on the edges. If it starts to get too brown on the edges, move the edges to the center with a spatula.
Allow to cool completely and then break into chunks.
Store in an airtight container. For longer shelf life, store the granola in the freezer.
Notes
Nutritional values are approximate and are based on 1/12 of the recipe. Store leftovers promptly in air tight container and use within 4 days or freeze.