Preheat oven to 350°F.
Arrange oats, quinoa, seeds, and cashews on a parchment lined cookie sheet. Toast in a 350°F oven for 10 minutes. Set aside.
In a saucepan over medium heat, add honey (or maple syrup), coconut sugar, salt & vanilla extract. Stir until all is melted & evenly combined. Turn off heat.
In a large mixing bowl, combine your toasted oats, quinoa, seeds, & cashews, as well as your shredded coconut & crystallized ginger.
Pour your honey, sugar, salt & vanilla mixture into your dry ingredients, mix until evenly combined.
In a parchment paper lined pan (I used an 8″ round cake pan, square would work fabulously too), spread your granola bar mixture with a spatula evenly. Press down slightly. Top with chocolate chips if so desired.
Bake for 20 minutes in a 350°F oven.
Remove and let cool completely before slicing & serving.
Store in an airtight container in the fridge.