I once told someone that I liked a variety of textures in my oatmeal— cereals, dried fruits, nuts, and seeds—and she said, “Oh, then you’re talking about muesli.” I had no idea, but that’s the quick difference: Oatmeal is just that, oatmeal, while muesli is a combination of ingredients, as in this recipe. The first time I had a version of this “overnight muesli,” in fact, was on the set of my show, Valerie’s Home Cooking. It was in our fridge, and my culinary producer was spooning out a serving for herself. “What’s that?” I asked. “Muesli,” she said. “It’s delicious. I made it last night.” I tried it and was over the moon. I have since adapted her recipe with my own favorites, which is the beauty of this dish. You fine-tune to your taste or alternate your favorite nuts and dried fruits. It’s easy and satisfying.