For a long time - maybe a year or more - I had the same breakfast every single day. Porridge with whatever topping was handy. This comforting stand-by made sense in freezing old London, but not so much in steamy Melbourne, so this morning I decided to make some toasted muesli, not too sweet (but you can always add more sweet stuff if you prefer). Great with natural, Greek style full-fat yoghurt.
2.5 cups rolled oats (the big ones)
2 tablespoons sunflower oil
A good slurp of pure maple syrup
1/2 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup of shredded coconut
1 cup sultanas
1/2 tsp cinnamon
Preheat your oven to 160°C. Mix everything in a large bowl. If the honey is thick and not runny, you might want to warm it first so it doesn't create clumps. Mix well. Spread mixture over a large tray (I used a Pyrex dish) and bake for about 30 minutes, stirring
regularly with a wooden spoon to prevent burning. You want to get the
ingredients browned, and for the fruit to become deliciously chewy. When it looks about right, take it out of the oven and allow to cool before pouring into a suitable container.