To make the topping, mix all the seeds and oats in a bowl, season with salt and stir in coconut oil. Toast for 10 minutes in a dry skillet on low heat, until golden and fragrant.
For the porridge, bring 150ml water to the boil with a pinch of salt. Add the oats with the butter, turn the heat down and simmer for 5 - 7 minutes. This will make thick porridge with a bite, which is how I like it; if you prefer it more runny, increase the amount of water and cook accordingly longer.
Spoon the porridge on a plate or bowl, sprinkle with the topping and add the radish and salads if using.
