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