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.