Preheat oven to 400 degrees. Roughly chop the almonds. Place quinoa flakes and almonds on a lined cookie sheet and cook for 10 minutes, string occasionally. Reduce oven to 325.
Line a 8 x 8 baking dish with parchment paper and coat the paper with oil. (Make sure the paper extends over the sides.)
Coat a large bowl well with coconut oil. Place quinoa mixture, cranberries, coconut, pumpkin seeds and flaxseeds in bowl.
In a medium saucepan heat ¼ cup coconut oil, honey and sugar. Stir until sugar dissolves then boil for 1 minute. Pour over quinoa mixture and spread until coated. Transfer to prepared pan and bake for 25 minutes, rotating pan half way through. Allow to cool in the pan on a rack for 20 minutes then carefully lift directly onto the rack using parchment paper. Cool completely prior to cutting. (Don’t skimp on this - they need to be cool so they will stick together.