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Toasted Pistachio and Pineapple Muesli

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  • 3/4 cup pistachios, shells removed and coarsely chopped
  • 1/3 cup, unsweetened, flaked coconut
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped dried pineapple
  • 1/4 cup wheat bran
  • 2 tablespoons chia seeds
  • 2 tablespoons brown sugar
  • 2 tablespoons ground flax seed
  • 2 tablespoons oat bran
  • 1/8 teaspoon salt
  • yogurt or milk, for serving


  • Heat a skillet over medium heat and add the pistachios. Toast for a few minutes, just until slightly golden and fragrant. Pour the pistachios into a large bowl. Add the coconut to the same skillet over medium heat. Stir and shake the pan until the coconut is slightly toasted, about 2 to 3 minutes. Add the coconut to the bowl.
  • Add the oats, pineapple, wheat bran, chia seeds, sugar, flax seed, oat bran and salt to the bowl with the pistachios and coconut. Stir well to combine. At this point, you can store the muesli in a sealed container for a week or two. To eat, mix a few tablespoons with 1/2 or 1/3 cup plain greek yogurt and let it sit a few hours or overnight before eating. If desired, you can add milk instead of yogurt to soak the muesli.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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