Had a bag of steel cut oats languishing in the back of the pantry so substituted them in the weekly muesli mix for some of the regular rolled oats. Combined 2 1/2 cups steel cut oats, 1 cup regular rolled oats, 1/2 cup coconut (flakes, shreds, or desiccated), 1/2 cup mixed seeds, 2 cups of nuts (walnut and hazel this time), 1 teaspoon ground chai spices (just cinnamon would be fine), and 1 cup honey warmed with a soupspoon of coconut oil. Divided the mixture between two paper-lined, rimmed baking trays and toasted in a 160ºC oven for 45 minutes – stirring twice at 20 minute intervals and watching closely for the last 5. Levelled the hot muesli with the back of a spatula so that it formed a crisp slab as it cooled, then broke it into shards to fit into an airtight container. Nice with Greek-style yoghurt or a dram of whisky.