Toasted muesli

I was brought up on this stuff, and I vastly prefer it to its sugary American cousin, granola. I can't handle too much sweet stuff in the morning, and this is perfect--healthy, filling, full of fiber and vitamins and minerals, and best of all, deliciously toasty. If you wanted to take it one step further, you could turn it into bircher muesli, though it's fine as is. This recipe makes enough for a few weeks of family breakfasts if you eat 1/3-1/2 a cup a day.

Ingredients
2 teaspoons extra virgin olive oil
1 cup buckwheat groats
1 cup sunflower seeds
1 cup pumpkin seed kernels
1 cup almonds (I used whole, but blanched or slivered would work too)
1 cup chopped brazil nuts (or any other kind of nut you like; pecans would be great)
1 cup sesame seeds
5 cups rolled oats (the old-fashioned kind)
Dried fruit of your choice, chopped into small pieces if necessary (optional)
1/4 cup ground flax seed,  (optional)

Heat a wok or large frying pan on medium heat. Add olive oil, buckwheat groats, sunflower seeds, pumpkin seed kernels, almonds and brazil nuts. Cook, stirring constantly, until the seeds start cracking and popping, a little like popcorn but not as violently, for about 5 minutes.

Add the sesame seeds, turn the heat down to low, and continue stirring until the sesame seeds start to change color, about 5-10 minutes.

Add the rolled oats and stir. Cook on low heat, stirring constantly, for another five minutes.

Take the wok off the heat and let the muesli cool. When it's completely cooled, add any, all, or none of the optional ingredients.

Serve with milk or unsweetened yogurt, plus some fresh fruit if you like. I like this with blueberries in summer, and stewed apples in winter.