Preheat the oven to 275F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, quinoa flakes, shredded coconut, cashews, chia seed, and salt.
In small pot over low heat, combine the tahini, coconut oil, maple syrup, vanilla, and lemon juice. Stir until coconut oil is just melted and everything is combined. Add wet ingredients to the dry and mix to combine.
Bake at 275 for 45 minutes, or until slightly golden. Allow to cool completely so those magical clusters can form. Once cool, break into clusters and transfer to an air-tight container.
