1/2 cup whole hazelnuts
1/4 cup pumpkin seeds
3/4 cup rye flakes
1/2 cup old-fashioned rolled oats
1/4 cup wheat bran
1/2 cup dried cherries
1/4 teaspoon cinnamon, optional
Honey and milk (or yogurt), for serving
Preheat the oven to 350 degrees. Lay hazelnuts on a rimmed baking sheet and toast until fragrant, about 5-7 minutes. Remove from the oven and allow to cool just a few minutes. Scoop nuts into the center of a clean dishtowel. Using the towel, rub nuts until the outer skins start to loosen. Set skinned hazelnuts on a cutting board and roughly chop.
Spread the rye flakes and rolled oats onto another baking sheet. Bake for about 12-15 minutes, stirring two or three times prevent burning.
Scrape the toasted and chopped hazelnuts, pumpkin seeds and grains into a large serving bowl and add the wheat bran and dried cherries. Serve drizzled with honey and milk. Or serve cool on its own or with yogurt or milk. Store leftovers in an airtight container.