Muesli answers the call for an ideal weekday breakfast. It's easy, sustaining, and delicious, and it works in any season. There are two kinds of muesli: The first is the thickened pudding-like muesli of grains and fruit soaked in milk overnight, which I adore but which makes my husband and kids balk. The other, the kind we eat most days, is more like a homemade cold cereal, served on the fly with a splash of milk or yogurt. This recipe works either way. The best way to fall in love with muesli is to add only the ingredients you love. I serve muesli with almost any fruit, from watermelon (a revelation!) to peaches, cherries, berries, currants, pears, grated apple, and even dried fruit.