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.
1. Preheat the oven to 350 degrees F. Combine the oats, nuts, maple syrup, oil, poppy seeds, sunflower seeds, sesame seeds, vanilla, salt, and ginger, if desired, in a large bowl. Transfer to two rimmed baking sheets. Bake, stirring, until golden brown, 18 to 24 minutes.
2. Serve the muesli with milk, yogurt, or both, topped with fruit. Or stir together and soak from 1 hour to overnight in the refrigerator.