Maple Apricot Quinoa Granola with Hazelnuts and Coconut

Ingredients:

1/2 cup of quinoa
1 cup of oats
1 cup of hazelnuts
1/2 cup of pumpkin seeds
1 cup of dried apricots
1/2 cup of coconut shreds
1 tbsp of coconut oïl
1/2 - 1 tbsp of maple syrup

Method:

Pre-heat the oven to 180°C. Roughly chop the hazelnuts. Melt the coconut oïl then mix in the maple syrup.
Mix the nuts, seeds, oats and quinoa with the oïl/maple syrup until it is all evenly coated, then bake, stirring every 5-10 minutes. Mine took nearly 20 minutes, but you will need to keep an eye on it to watch it doesn't burn. Take it out when it is golden all over and leave to cool.
In the meantime roughly chop the dried apricots. When the granola is cool, mix in the coconut and apricot. Store in an air tight container.