Heat a large saucepan over medium heat. Once the pan is warm, turn down the heat to medium low and add the oats. Toast the oats for about 5 minutes, stirring regularly to prevent them from burning.
Push the oats to the side of the pan and add the vegetable oil and the coconut oil. (see notes)
When the coconut oil has melted completely, toss the oats in the oils and continue toasting over medium-low heat for another 2-3 minutes.
After the oats are toasted, turn the heat down to low. Make a well in the centre of the oats and add the honey and maple syrup, stirring constantly as the sugars melt, slowly incorporating the honey and maple syrup in with the oats. It's important to keep the mixture moving while it's over the heat to prevent the sugars from burning. Continue stirring pretty much constantly, adding the cinnamon, nutmeg and salt as you stir. Keep stirring until well combined.
Remove the pan from the heat and add the dried blueberries, pumpkin seeds and shredded unsweetened coconut. Mix everything together until it's incorporated well and transfer the mixture to a baking sheet covered with parchment paper to cool.
Store in an airtight container for up to 2 weeks.
Recipe yields about 7 cups of granola.