In a large bowl, combine the oats, quinoa, shredded coconut, hemp hearts.
Pour in the maple syrup, apple sauce, vanilla, and salt (if using).
Stir together well to incorporate the liquids and the grains.
Add in the almonds and pumpkin seeds.
Stir gently to combine.
Spread mixture evenly on a lined baking sheet and bake for 25-30 minutes, stirring once after 15 minutes. The granola should be lightly golden.
Remove the cereal mixture from the oven and allow to cool.
Once completely cool, add the bran flakes and dried fruit.
Fold together gently to combine.
Store the granola in an air-tight container or bag in a cool dry place for up to 2 weeks. This granola can be frozen up to 3 months.
This granola medley is delicous doused in chilled plant milk. But it’s also perfect atop fresh fruit, a smoothie bowl or my chocolate avocado pudding bowl.