The dangers of smug and muesliworld

Have discovered the downside of all that running-based smugness:

1. I have eaten an absolute tonne of rubbish food over the last two days, including a whole clutch of Cadbury's Creme Eggs. Let's face it, there's only so much refuelling a girl needs to do after a run, and I'm pretty sure I passed that point quite some time ago.
2. All the lazy people are starting to hate me for my ludicrous wellspring of enthusiasm. Although not for my slender and toned bod, because it's.. well.. not.
3. All the active, fit people are totally unimpressed.

*sigh*

All-in-all, I think I may have to actually go out for another run rather than keep talking about the old one. This is a shame, because I don't really fancy it in all this rain.

And in Other News tonight...

I bought a very tasty fancy-pants uber-expensive muesli. Yes, cos I'm a fancy London type with my fancy London ways. Ha ha ha. Spends £5 on a pack of muesli from a posh deli. More money than sense etc etc etc. I know. But what I want to be able to do is reconstruct super-muesli from the basic ingredients in the comfort of my own kitchen, so I had to acquire some inspiration from somewhere.

Oats
If you just use normal porridge oats, then I reckon you'd be chewing the damn stuff for a week before you could get it down. And you'd end up missing your train. So presumably you have to toast them. But do you have to do this daily? Or could you do a whole bunch? Should you put honey on them first? Questions, questions...

Grains
Oats-only would be dull. What about the other stuff - other grain types, puffed amaranth (no, I don't know what this is either, but it's in my fancy-ass muesli and is like a miniature version of bean bag filling) etc. Does one purchase these separately, ready toasted, ready puffed? Or should I be out hand-toasting and hand-puffing? Sounds like awfully hard work.

Malt
Mmmm.... everyone loves that malty flavour. I reckon it's mostly on the grains - malted wheat and whathaveyou. I have seen that you can purchase malt online. But I think it may be scary and brown and gooey. How do I turn that into ovaltinalicious flakes of tastiness?

Dried fruit
Actually, probably don't need advice on this one. Think I can manage it myself. Ditto nuts and seeds.

So there we have it. The full muesli quandry. I would be grateful for any hints, tips, suggestions. I'm also pretty sure that the adventure into muesliworld will necessitate the acquisition of lots of little storage containers and miniature scoops. For some reason, I am almost more excited about this prospect than the cereal.