Preheat your oven to 350°F (175°C). On one baking sheet, combine the rolled oats, wheat bran, kosher salt, and ground cinnamon, spreading it evenly. On a second baking sheet, mix sliced almonds, chopped pecans, and pepitas.

Place the baking sheets into the oven, positioning the oats on the top rack and the nuts on the bottom. Bake for about 10 to 12 minutes, keeping an eye on the nuts until they become golden.

Once the nuts are toasted, sprinkle the unsweetened coconut flakes evenly over the oats. Return to the oven and bake for an additional 5 minutes.

After the oats and coconut are toasted, let both baking sheets cool for about 10 minutes.

In a large bowl, combine the toasty oat and coconut mixture with the baked nuts. Add the chopped dried apricots and dried cherries, mixing gently.

Transfer your Easy Muesli to an airtight container. Store at room temperature for up to one month.