1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Spread oats and quinoa onto a baking sheet and place in oven for eight to 10 minutes.
3. Remove from oven when lightly toasted and place into a large bowl. Add nuts, sesame, and dried cranberries; mix well. Lower oven to 325 degrees Fahrenheit (160 degrees Celsius).
4. In a medium pot, combine salt, cinnamon, vanilla, tahini paste, honey, coconut oil, and brown sugar. Bring to a low boil over medium heat, stirring well.
5. Once mixture has boiled, remove from heat and immediately pour over the oat mixture. Stir together until dry ingredients are evenly coated. Mixture will be sticky.
6. Lightly grease two eight- by eight-inch (20- by 20-centimeter) square pans with cooking spray. Divide oat mixture evenly between both pans, pressing it down into the pans with a spoon until smooth. (You may want to lightly grease the spoon with additional cooking spray to prevent mixture from sticking to it.)
7. Bake for 20–25 minutes until edges are lightly browned. Allow to cool.
8. Slice into bars by making one horizontal slice and three vertical slices, so that there are eight bars per pan.