Almond milk, unsweetened, Blue Diamond
Candied ginger, uncrystallized
Chia seeds, ground
Coconut flakes, unsweetened
Rolled oats, dry
Place two racks in the center and upper third of the oven. Preheat oven to 350 degrees F. Place oats on an ungreased and unlined baking sheet. Place coconut on a second ungreased and unlined baking sheet. Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes. Coconut browns quickly, keep an eye on it. Remove both the oats and coconut from the oven and allow to cool.
In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt.
To store, place in airtight jars or a well sealed plastic bag.
Prepare muesli the night before, or at least a few hours before serving. To serve, scoop desired amount of muesli into a bowl. Top with a handful of frozen blueberries. Pour almond milk over the muesli and blueberries just to cover the blueberries. Cover and place in the fridge overnight, or for at least 2 hours. When ready to serve, drizzle with pure maple syrup and enjoy.