Preheat oven to 325 degrees and line a baking sheet thoroughly with parchment paper. Add quinoa, pecans, oats, chia seeds, coconut sugar and salt to a mixing bowl and combine well.
In a small saucepan, add coconut oil and maple syrup. Over medium-low heat, warm for about 2-3 minutes stirring occasionally until well combined and no visible separation.
Pour liquid over dry ingredients and stir to thoroughly combine and coat. Arrange on parchment lined baking sheet and spread into an even layer with a metal spoon. It’s important to make sure it’s even to avoid burning.
Bake for 15 minutes then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch to make sure there is no burning. It’s done when the brittle is a deep golden brown all over and fragrant. The edges may appear to be getting too brown, they’re just getting crisp and caramelized.
Let cool completely then break into pieces with a knife or by hand. It will stay fresh in room temperature or in the freezer for a month.
Optional: Can substitute pecans for almonds, walnuts, or cashews.