Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, or lightly grease it so the muesli does not stick.

In a large mixing bowl combine 2 1/4 cups rolled oats, 1/2 cup sliced almonds, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 1/4 cup unsweetened coconut flakes, a heaping 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir until the dry ingredients are evenly distributed.

Add 1/4 cup grade B maple syrup and 1 teaspoon vanilla to the dry mixture. Mix thoroughly with a spatula or clean hands until all the dry ingredients are evenly coated with the maple syrup and vanilla.

Spread the coated mixture in a thin, even layer on the prepared baking sheet, leaving space so heat can circulate.

Toast in the preheated oven for 12 to 15 minutes total, stirring every 4 minutes. Use a spatula to stir from the outer edges inward each time so the mixture browns evenly. The muesli is done when the oats smell fragrant and the nuts and coconut flakes are turning golden.

Remove the baking sheet from the oven and let the muesli cool completely on the sheet to room temperature (this prevents the dried fruit from becoming sticky when added).

Once cooled, pour the toasted muesli back into the large mixing bowl and stir in 1/4 cup craisins, 1/4 cup golden raisins, and 1/4 cup chopped pitted dates until evenly distributed.

Transfer the finished muesli to a quart-sized mason jar or a resealable plastic zipper bag. Seal airtight and store at room temperature. For best flavor, eat within 1 month.