Mix together the apple juice, oats, chia, cherries and raisins in a bowl and leave overnight to soak and rehydrate. Do not drain.
Toast the pistachios. Preheat the oven to 170°C. Toast the nuts on a baking tray for 10 minutes until golden. Remove and chop 4 tablespoons.
Mix the rest of the cooled nuts and all the remaining ingredients into the bowl with the oats and divide between 4 serving bowls, or chill until needed.
Sprinkle the blueberries, pomegranate, reserved chopped pistachios and mint over the muesli and serve.