This recipe is from page 22 in Pretty Simple Cooking by Alex and Sonja Overhiser. See my adaptations in the notes.
Preheat oven to 350°F.
Spread out the oats evening on a baking sheet, then place the coconut in an even layer over the top. Bake 7 to 11 minutes, watching closely, until the coconut is evenly golden brown. Remove from the oven and allow to cool slightly.
Meanwhile, roughly chop the almonds and cherries.
In a small bowl, combine the maple syrup and vanilla, then heat in the microwave until warmed through and the consistency is thinner, about 20 seconds (alternately, heat on the stovetop).
In a large bowl, combine the toasted oats and coconut with the cherries, almonds, pepitas, cinnamon, ginger, allspice, and the maple-vanilla mixture, and stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread into an even layer to allow the muesli to fully dry, about 10 minutes. Stir to break up any clumps, then transfer to a sealable container.
Serve with milk and a touch of maple syrup.
• I like my coconut barely toasted, so I toasted the oats for 7 minutes before adding the coconut on top and toasting 3 minutes more.
• Similarly, I prefer raw nuts and seeds in my breakfast cereal, so I used raw sliced almonds and raw pepita seeds. Then added a pinch of salt to the cereal mixture.
• I added the spices and pinch of salt into the warmed maple syrup and vanilla mixture to evenly coat the oats.
• The spices were warm and delicious. I'm also going to experiment using cinnamon and cardamom next time and maybe a little almond extract. This recipe is versatile like that!
• I added an extra tablespoon of maple syrup (3 tbsp. total) to the cereal to skip adding more before each serving. Call me lazy. It was perfectly sweetened to my tastes, especially with the addition of the dried cherries and coconut.