Preheat your oven to 160C / 325F / Gas mark 3 and get a medium size baking tray to hand.
Measure out your oats and quinoa and place to one side.
Put your peanut butter and honey in a microwavable bowl and heat on a medium heat for 30 seconds. Take it out and give it a good stir, it should have liquefied the peanut butter.
Add the ground cinnamon and vanilla extract and mix in well.
Pour in the oats and quinoa and stir until everything is well covered, then sprinkle on a baking tray and pop in the oven for 10 minutes.
After 10 minutes give your granola a stir then pop it back in the oven for another 10 minutes.
While your granola is baking weigh / measure out the rest of your ingredients. The sultanas, pumpkin seeds, sunflower seeds and flaked almonds and leave to one side.
Once the baking time is up, take your granola out of the oven and allow it to cool, this will allow the granola to crisp up.
If there are any large clumps gently break them up to a more manageable size. Sprinkle the rest of your ingredients on top of the granola and gently mix in.
This granola will keep for up to two weeks in an airtight container. Serve with yogurt, fresh fruit or even just with milk.