Quinoa Brittle (or as I call it Bird Seed)

1/2 C uncooked quinoa
3/4 C chopped pecans or salted pepitas (pumpkin seeds)
1/4 C rolled oats
2 Tbsp chia seeds
2 Tbsp coconut sugar
1 tsp cinnamon
pinch sea salt
2 Tspb coconut oil
1/2 C organic maple syrup

Preheat oven to 325.  Line baking sheet with parchment.  ake sure it covers entire pan and up edges to prevent spill over.

Mix all dry ingredients.  In small sauce pan, melt coconut oil and maple syrup until well blended.  Pour over dry ingredients and stir until completely combined. Pour onto parchment lined pan.  Spread as evenly as possible to ensure even baking.  If mixture is too thin on edges, edges will burn while middle won't crisp up.  Bake 15-20, turning pan for even browning and bake 5-10 more minutes .