Rinse quinoa in fine strainer under cold water (if you’re in a pinch, the built-in filter from your coffee maker will work just fine). *Note: rinsing is important here, as in its original state, quinoa is covered in saponin, a natural bitter substance, which we do not want in our granola!

Bring a deep pot, at least 5 inches in depth, to medium-high heat. Add rinsed quinoa, plus a drop of olive oil. This will provide added nutty flavor to the quinoa as it puffs. For the first few minutes, the quinoa won’t do much, as residual water evaporates off the grains, but within 5 minutes, you will hear little crackles as the grains puff up and begin to brown. Stir constantly, ensuring even browning, for approximately 8-10 minutes. Let quinoa cool in large bowl and set aside.

Preheat oven to 225 degrees F. In an extra large bowl or pot, combine oats, melted coconut oil, maple syrup, vanilla, and coconut flavor. Then add coconut flakes, spices, sea salt, dried figs, pecans, and quinoa. Stir with spatula for several minutes to thoroughly combine. If you are not concerned with keeping the granola vegan, whisk egg whites and combine with granola mix (the egg whites help with creating chunks later on).

On a large baking sheet lined with parchment paper, spread a 1-inch layer of granola, patting down with spatula. Bake for 1 hr 15 minutes, stirring every 30 minutes to ensure even browning. Depending on how big your oven and baking sheet are, and how much granola you want to make at once, you will likely need to bake in batches.

On granola chunks: the key to getting those big chunks is to let your sheet of granola sit for at least 1 hour after it comes out of the oven. Then, break apart with your hands into desired size chunks.

The granola will keep for weeks in a sealed container. Serve in labeled mason jars with ribbon for a hostess gift, or for yourself in coconut yogurt parfaits.