1/2 cup unsweetened coconut flakes

1/4 cup dried apricots, coarsely chopped

1/4 cup dried cherries

1. Arrange two racks to divide the oven into thirds and heat to 350 F. Place the oats, wheat bran, salt and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.

2. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.

3. Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.

4. Add the apricots and cherries and toss to combine.

5. Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to one month.

6. Enjoy as oatmeal, cereal, overnight oats or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

Recipe notes: To make overnight oats, combine equal parts muesli and milk or non-dairy milk (I prefer 2/3 cup of each) in a small lidded container (at this point I like to top mine with frozen blueberries too). Refrigerate overnight and enjoy cold in the morning.

(Grace Elkus is deputy food director at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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