In a saucepan, bring wild rice and 2 cups of water to a boil. Cook 20 minutes, then drain in a colander. Transfer to a 3-quart casserole dish.
Chop apricots. Mix apricots, along with all remaining ingredients, into the wild rice.
Add 2 cups of water and stir to combine.
Preheat oven to 350°F. Cover the dish with aluminum foil. Bake until tender, about 80 minutes, stirring occasionally.
Remove from oven and let cool completely. Pour into a storage container and refrigerate. The muesli keeps for about 5 days. To serve, heat with milk in a saucepan, stirring occasionally. Serve with fresh berries or fruit.