Preheat oven to 350°F.
In large bowl, stir together oats and coconut oil until coated. Spread in even layer on cookie pan. Bake 10 minutes. Stir in quinoa, and bake 10 minutes longer or until lightly golden. Reduce oven temperature to 325°F. Spray 13x9-inch baking pan with vegetable pan spray. Line pan with parchment paper, letting edges hang over sides of pan, and spray paper with vegetable pan spray.
In medium saucepan, combine brown sugar, honey, orange juice, vanilla and salt. Cook over medium heat 4 to 5 minutes or until sugar has dissolved and mixture is smooth.
In large bowl, combine oat mixture, cereal, macadamia nuts and flax seeds. Add sugar mixture and stir until evenly coated. Spoon mixture into prepared 13x9-inch pan. Press with spatula into an even layer.
Bake 13 to 15 minutes or until golden brown at edges. Cool completely in pan on cooling grid. Using parchment paper, lift bars out of pan and place on a cutting board. Cut into bars.