Warm a large skillet over medium heat. Add 1 cup of oats and toast for about 5 minutes, until light golden brown. Continue to stir while toasting. Transfer the oats to a large bowl then repeat that step for the second cup of oats and then the sunflower/pumpkin seeds (or nuts, if using).

To the same large bowl, add the puffed quinoa, hemp seeds, blueberries, coconut and coconut sugar. Stir together to combine. Transfer to a large sealed container for storing. Muesli will keep for up to 3 weeks. Serve with milk, yogurt and fresh berries, and enjoy!