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. Using a dish 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, seeds and grains into a large serving bowl and add the wheat bran and dried cherries. Mix together. Serve over yogurt or kefir, drizzled with honey. Store leftovers in an airtight container.
For a more traditional muesli, serve this with granny smith apples and mix the muesli into the yogurt or kefir for 30 minutes to 12 hours before eating. Recipe inspired by the Kitchn