Create a host of new breakfast options with this heavenly dehydrated muesli. We’ve added figs for a punch of flavour but you can easily switch up the fruit depending on what you have available.
Why dehydrated muesli?
Dehydrating oats for muesli is a good way to preserve nutrients and enzymes. It also allows you to experiment with flavours, providing the perfect excuse to use up soon-to-go-bad berries and apples.
While we don’t recommend dehydrating if you’re in a big rush, the process doesn’t require much hands-on time so you can go about your day without worrying about forgetting to turn off the oven.
HINT: Quality dehydrators are safe to leave on overnight and unattended but always read the instructions carefully.
- 2 cups steel rolled oats
- 2 cups quinoa flakes
- 1 cup sliced almonds
- ½ cup dried unsweetened coconut
- ½ cup sunflower seeds
- 1 tbsp of cinnamon
- 1 tsp vanilla extract
- 1 cup figs (fresh or dried)
- Combine all the ingredients together in a mixing bowl.
- Add the mixture to the non-stick dehydrating sheets and place them on your dehydrator trays (dehydrating the figs is optional as they can also be served fresh to garnish).
- Dehydrate for about 8 hours between 105 – 115 degrees or until dry and crunchy.
- Once ready, transfer the dehydrated muesli into airtight containers to store.
- Serve in a bowl with almond or coconut milk for breakfast.
Recipe by BioChef.
Which dehydrator should you get?
We really like BioChef dehydrators. They’re user friendly, compact and come with removable trays that are easy to clean. Choose between 6-tray, 8-tray, 9-tray and 10-tray options depending on how ambitious you are.
Put your dehydrator to work: