In a nonstick pan combine cranberries, maple syrup, vanilla extract and olive oil. Cook for 1 minute or until few bubbles. Immediately with a food masher start mashing the cranberries in the pan itself. Turn off the flame. Let it cool slight but not completely.
Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
In the pan itself before cranberry sauce cools down completely, toss in quinoa flakes. (Feel free to use hands to mix it).
Spread the granola nicely on the prepared cookie sheet and place it in the middle rack of the oven. Bake it for 10 minutes.
Take out the cookie sheet and mix with spoon to enable even crisping.
Now, shift the cookie sheet at the top rack and bake for 25 – 30 minutes or until very light brown in color and crisp when you touch it. (Do not over bake) Once completely cooled granola will crisp further.