Preheat oven to 350 F. Line a baking sheet with parchment paper and spread the oats evenly throughout the pan. Toast the oats for about 10 minutes stirring halfway through, or until golden brown but not burnt. Pulse the quinoa in a food processor to create a flour. Once the oats are toasted, transfer them to a medium-large mixing bowl along with quinoa “flour”, coconut flour, shredded coconut, pumpkin seeds, and salt. Let this mixture cool to room temperature, and stir in the chocolate chunks. Meanwhile, heat a small saucepan on medium-high with coconut oil, creamy almond butter, and honey. Stir until heated and combined. Transfer the liquid to the mixing bowl with the dry ingredients and mix thoroughly to a granola-like consistency. Line a 9 x 7 (or any smaller sized) glass baking dish with foil or parchment paper, and transfer the mixture to the container, and place it back into the oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool before cutting into 12 pieces.