1.
Place the sultanas in a bowl and cover with the apple juice. Soak for 2 hours to soften, then drain.
2.
Preheat oven to 180°C. Grease and line a large baking tray with baking paper.
3.
Place the oats, pumpkin and sunflower seeds, hazelnuts and almonds in a large bowl. Add the maple syrup and a pinch of salt, then stir to coat well. Transfer mixture to the tray and cook in the oven, stirring every 10 minutes to prevent the mixture from burning, for 35-40 minutes until golden. Allow to cool completely.
4.
Combine the sultanas, cherries, dried blueberries, coconut, quinoa flakes, cinnamon and sesame seeds in a large bowl. Add the toasted nut mixture and stir to combine. Transfer the granola to an airtight container.
5.
Serve granola with milk or natural yoghurt and fresh blueberries.