Rye And Oat Muesli With Hazelnuts And Dried Cherries

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1 cup hazelnuts

1 cup rye flakes

1 ½ cups old-fashioned rolled oats

½ teaspoon whole cardamom seeds (crushed, or ½ teaspoon ground cardamom)

¼ cup wheat bran

½ teaspoon coarse salt

½ cup dried cherries (chopped coarse)

Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Transfer to the oven and toast until darker in color and fragrant, about 10 minutes. Transfer the hazelnuts to a clean kitchen towel and cover. Let the nuts steam for a few minutes and then rub them vigorously with the kitchen towel to remove some of the skins. Coarsely chop the hazelnuts and transfer to a large bowl. Set aside.
On the same sheetpan, place the rye flakes, oats, cardamom, wheat bran and salt in a single layer. Return the baking sheet to the oven and bake until the rye flakes and oats are golden brown and toasty, about 15 minutes, stirring halfway through.
Remove the pan from the oven and transfer the toasted oat and rye mixture to the large bowl with the hazelnuts. Add the dried cherries and stir to combine. Enjoy immediately OR store in an airtight container at room temperature for up to two weeks.