Preheat oven to 350 F.
Grease a ceramic or glass 9X13 inch baking dish (or use a brownie pan like I did)
Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Return mixture to a large bowl and add coconut, and dried cranberries.
In a medium saucepan, combine salt, peanut butter, honey, molasses, oil, and brown sugar.
Bring to a boil over medium heat and immediately remove from heat.
Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish.
Press mixture down into pan. Bake for 20 minutes, watching carefully – they burn easily. If using a brownie pan, check on them at about 10 mins. Once they are browned on the edges, take them out.
Let cool, and serve.