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Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries

We love this mixture in a parfait with sheep's yogurt and fall fruits.

  • Yield: Makes 5 cups
Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries

Source: Whole Living, October 2012


  • 1/3 cup boiling water
  • 1/2 cup whole millet
  • 2 cups gluten-free rolled oats
  • 3/4 cup shelled pistachios
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup honey
  • 1 tablespoon coconut oil
  • 1 teaspoon fine-grain sea salt
  • 2/3 cup dried cranberries


  1. In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.

  2. Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.

  3. In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.

  4. Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.

Cook's Note

Make It Your Own
This whole-grain cereal is good for instant breakfasts and portable snacking. The pistachios can be swapped out for hazelnuts, dried cherries -- even dark chocolate.

Reviews (2)

  • jewelkeller 27 Oct, 2013

    I make this recipe a lot... it is truly delicious, hearty, and not powdery like store-bought muesli can be.
    I make mine a bit heartier by using a full cup of pistachios and a full cup of coconut. I also mix in some non-toasted coconut flakes after the muesli has toasted... it adds another texture and colour to the mix. The recipe can also tolerate two tablespoons of coconut oil instead of just one- makes it a bit richer.

  • smile83839 23 Mar, 2013

    Like the other reviewer, this has become my go-to recipe for muesli. I make it almost every week and I just substitute out different nuts and berries to keep the recipe fresh. The flavors are fantastic and it might take a little time, but it's well worth it.

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