1.Preheat oven to 160°C. Line a large oven tray with baking paper.
2.Combine tea bag and the boiling water in a small heatproof bowl. Stand for 5 minutes. Discard tea bag.
3.Combine oats, nuts and sunflower seeds on tray. Drizzle with tea, stir to coat. Bake for 10 minutes. Stir and bake for a further 10 minutes. Add coconut; bake for 3 minutes or until golden.
4.Stir through pineapple. Cool muesli on tray. Divide into serving bowls. Pour over milk.
Recipe can be doubled and stored in an airtight container; it will last for months if stored correctly.Note