Preheat oven to 400. In a mixing bowl combine canned pineapple, milk, and egg replacer mixture. In a separate bowl, combine muesli, almond meal, salt, spices, and baking powder. Fold dry ingredients into wet ingredients and stir until combined. Add pistachios, dates, and coconut. Gently mix until combined. Place mixture in a 8×8 baking dish. Bake for 40 minutes. Oats should be slightly browned on top. Remove from oven and let cool. Store in the fridge. Serve with yogurt, milk, extra fruit, or your favorite syrup!