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Blueberry Coconut Muesli

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Raw Vegan Blueberry Coconut Muesli Recipe

~ raw, vegan, gluten-free ~

I love blueberries!  They are known as an antioxidant powerhouse!  In today’s recipe, I used dried blueberries but feel free to use fresh ones.  You will just need to add them when serving and not when storing.

Afraid that you might be losing those precious antioxidants if you used dried berries? According to a study published by The Journal of Biomedicine and Biotechnology, there wasn’t much of a difference.

They looked at the effects that freezing and drying had on antioxidants in fresh blueberries. The berries were either frozen at roughly 4 degrees (F) for up to three months, or they were dried through one of two drying processes.

When the researchers measured and compared their antioxidant activity, they found no significant differences between the fresh, dried, and frozen berries.

Dried blueberries surge with sweetness!

The real difference is in sugar content.  So go light handed with them if this is a concern for you.  Better yet, fresh would be a better route to go if you are trying to control your sugar intake. Dried blueberries make it nice for storing them long term or to travel with.

If using dried, you can add the blueberries to the cereal when you store it or you can add them to each serving of cereal.  The amount that the recipe yields is counting the 1 cup of dried blueberries into the mix.

When selecting dried or fresh blueberries, always aim for organic since berries are on the Dirty Dozen list. Also, make sure that they are free from sulfur dioxide which is often used in the process of drying blueberries.  Which can induce asthma symptoms in sulfite-sensitive or allergic people. You may want to make sure to read the package carefully if this is a concern for you.  I hope that you enjoy this recipe!

Raw Vegan Blueberry Coconut Muesli in an amazing bowl Ingredients:

Yields 7 cups muesli


  1. Soak the oats and almonds as instructed in the links above.
    • Once done soaking the oats, drain and rinse them for about 2 minutes under cool water.  Hand squeeze the excess water from them.
    • Drain, discard, and rinse the soak water from the almond.
    • Place in a large mixing bowl.
  2. Add the coconut, flax seeds, water, coconut crystals, cinnamon, salt, and coconut oil.  Stir together.
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for roughly 16 hrs or until dry.
    • Partway into the drying process, once it starts to dry, transfer the batter to the mesh screens and complete the drying process on these.  This will speed up the dry time.
  4. Once cooled to room temp, place the dried batter into the dehydrator and pulse to a small crumble, porridge / muesli-like.
  5. Add dried blueberries.
  6. Store in an airtight sealed container.  To extend the shelf life, you can store it in the fridge or freezer.
  7. When serving muesli, you can pour milk over it and enjoy it straight away or in true tradition, add milk or yogurt, stir and let it sit overnight in the fridge.  This is the Scandinavian way. :) and my favorite!

A yummy spoon of Raw Vegan Blueberry Coconut Muesli The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

Adding Nut Milk onto Raw Vegan Blueberry Coconut Muesli

Full of Blueberry Coconut Muesli spoon

6 thoughts on “Blueberry Coconut Muesli

  1. Jami says:

    Aaaahhhhh….my favorite of the granolas! I love the sweetness of this one, and the blueberries bring so much flavor. That is very interesting about why you soak the oats. I admit, I was a believer of the tradition of eating bran…. I learn so much from you!

  2. Frances says:

    A great way to make the oats. Thanks for sharing!

  3. Sandy says:


    All of oyur recipes look and sound delicious. I am curious about the use of agave though. I have been reading alot and heard it is not very good for you and would like to know your thoughts on it and if there is one brand that is healthier then another.


    • amie-sue says:

      This is a question that comes up often. I have read just as much good as I do bad so it is so hard to really know. My response to this question will not give you the black and white answer you may be looking for. I do use agave often, but also try to bring in other sources. When I do use agave however the best source that I have found and the only one I use is Xagave. You can Google their site. Also, I recommend eating it in moderation as with anything else. Also, I suggest that each person tunes in to their own body to see they react to different sugars. Some people love and do fine with agave, others don’t… some people only use stevia and others hate it… the examples can go on and on. If a person is 100%, it limits what sugars you can use. If using a bit of processed sugar such as maple is ok with a person, then so be it. Again… moderation when it comes to consumption.

      Have a great weekend! amie sue

  4. Sayre says:

    I’m a new follower and love what I’ve seen so far! I don’t have a food dehydrator and am wondering how this recipe would translate with an oven. Any thoughts?

    • amie-sue says:

      Hello Sayre,

      I haven’t tried it, I typically don’t bake my raw recipes but I am sure it will work just fine. You will just have to keep a really close eye on it… documenting the time and temp for future recipes. Sorry that I don’t have an exact answer right now. Blessings and keep me posted if you try. amie sue

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