In a large mixing bowl, mix together the oats, quinoa flakes, cereal, and spices. Stir until completely incorporated.
In a small saucepan, melt the maple syrup, coconut oil, pumpkin and almond butter. When melted, pour entire mixture over the dry ingredients and stir to combine.
Transfer ingredients to a baking sheet. Bake on center rack for 30 minutes, stirring every 10 – 15 minutes so as not to burn the granola. Remove from the oven and stir in pumpkin seeds and pecans. Return to the oven and bake for another 15 minutes until the nuts are golden brown.
When browned, remove from the oven and let cool completely before storing.*
* for even crispier granola, let granola cool in the warm oven for 2 - 3 hours.