Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a large mixing bowl, add the oats, coconut, almonds, quinoa, and vanilla bean and set aside.

In a small saucepan, add the coconut sugar, coconut oil, water, and honey. Cook on medium/high heat until everything is combined. Remove from heat and add the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.

Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 25 minutes or until golden brown. Let cool completely on the baking sheet.

Break up granola and store in an airtight container for up to 1 month.