Arrange oats, pumpkin seeds, almonds, and sunflower seeds on baking sheet and spread into an even layer. If any of your nuts or seeds are already roasted, do not add them to the pan and reserve to add later.
Bake for 10-15 minutes or until lightly toasted and golden brown, stirring once at the halfway point.
Remove from oven and cool slightly. Then add to a large mixing bowl.
Add all remaining ingredients: hemp seeds, chia seeds (optional), dried fruit (optional), cinnamon, and pumpkin pie spice. Toss to combine.
Serve muesli with dairy-free milk or yogurt. Fresh fruit goes a long way with this muesli since there's no added sweeteners otherwise. I prefer mine with almond milk, banana, raspberries, and a sprinkle of coconut sugar to taste.
To further soften the oats, heat milk before adding to muesli. Alternatively, cover with dairy-free milk of choice and allow to soak for 30 minutes at room temperature or covered in the refrigerator overnight.
*Nutrition information is a rough estimate calculated with dried fruit and without any additional toppings.