Food & Cooking Recipes Breakfast & Brunch Recipes Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries 4.0 (22) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Yield: 5 cups This mixture makes a wonderful parfait with yogurt and fall fruits. Ingredients ⅓ cup boiling water ½ cup whole millet 2 cups gluten-free rolled oats ¾ cup shelled pistachios ½ cup unsweetened coconut flakes ½ cup honey 1 tablespoon coconut oil 1 teaspoon fine-grain sea salt ⅔ cup dried cranberries Directions In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes. Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes. In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined. 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 Notes Make It Your OwnThis whole-grain cereal is good for instant breakfasts and portable snacking. The pistachios can be swapped out for hazelnuts, dried cherries -- even dark chocolate. Rate it Print