Chop the dates, berries and apple. In a medium sized pan, add the coconut oil and turn heat on high. Once melted, add the ingredients above plus the hazelnuts, sunflower and pumpkin seeds. Stew for about 5-10 minutes until the fruits are cooked. In a serving bowl, mix the quinoa flakes, buckwheat flakes, and almond milk. Mix in the yogurt if desired, and add the sauteed fruit mixture. Top with cinnamon. Place in the fridge and leave overnight or eat right away.