Homemade toasted muesli with blueberries and natural yoghurt

When I woke up today, the sunshine of the last few days had been replaced by grey, overcast, heavy skies and steady, constant downpour. Combined with an overall feeling of general shitiness caused by not enough sleep, too many late nights, too much socialising and a lack of spinach (Spinach, where have you gone? I've not been able to find out at either of my supermarkets for the last four days and I miss you! Please come back soon.), I felt the need for some comfort food. So, hobbling a recipe together from various online sources, I made my own toasted muesli.

The process was pretty easy. I melted one tablespoon of honey with one teaspoon of olive oil in a saucepan and then mixed the runny liquid with one cup of rolled oats, 1/2 a cup of bran flakes and two tablespoons of sunflower seeds. I spread the mix out quite thickly in a Pyrex baking dish, sprinkled with raw sugar and cinnamon and cooked it in the oven at 210 degrees for 10 minutes. I did a few things wrong - for starters my oven was much too hot. 180 would have been much better, but I was hungry and wanted my muesli right away! You're supposed to stir the mix a few times while it's cooking, which I didn't do because a) I'm lazy and b) I forgot, so the layer on the top was super crunchy and the underneath not toasty at all. I also should have used double the amounts of honey and oil to make it sweeter and more toasty. However, when combined with natural yoghurt and some defrosted frozen blueberries it made a healthy, delicious breakfast which is guaranteed to chase the rainy day blahs far, far away.