Preheat oven to 180°C. Line a baking tray with baking paper.
In a small pot, combine coconut oil, maple syrup, honey and ginger. Place on a low heat and stir until entirely melted.
In a large bowl, combine brown rice puffs, millet puffs, quinoa puffs, sunflower seeds and pumpkin seeds. Pour over the coconut oil mixture and toss well to combine.
Pour half the mixture onto the lined tray and arrange in a single layer. Bake for about 8 minutes or until puffs are lightly golden, tossing once during cooking. Remove from oven and repeat with the second batch of muesli on a second lined tray.
Allow muesli to cool completely, then stir through nuts and berries. Serve with yoghurt, your choice of milk and seasonal fruit. The muesli will keep for a few weeks in an airtight container.