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Orange Hazel Nut Fig Muesli

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Bits of crunch and bits of chewy Orange Hazel Nut Fig Muesli Recipe

~ raw, vegan, gluten-free ~

Breakfast…  Because sometimes you just need a reason to get up in the morning. Orange Hazel Nut Fig Muesli just might do that for you.

Here’s the thing, I live a very blessed life… I am surrounded by people whom I just love and adore… I am able to live out my passion every day…. but sometimes, just sometimes, that isn’t enough.

Every once in a while knowing that I have a breakfast like this waiting for me, helps me to peel back those warm incubator blankets so I can get my day rolling.  A friend shared with me that there was a saying in her family, “Once you let your feet hit the floor… you are committed to the day.”  I always loved that thought because it is so true.

Speaking of committing to something… While taking the pictures for this recipe, I decided to pour the milk into the cereal while attempting to take a picture at the same time.  This isn’t the easiest feat to take on. And once I started to pour the milk, I was committed. Lol, As you can see, I had a little snafu.  But this is one of those… “all or nothing” photos,  so here it is. :)

This muesli cereal tastes amazing when left to soak in the nut milk overnight.  It creates a porridge-like texture with bits of crunch (from the nuts) and bits of chew (from the dried figs).  It also gives time for all the other wonderful flavors to meld together.  I used raw honey as part of the sweetening, but if you are vegan, you can use any other liquid sweetener.  Personally, I feel ok with having raw honey every once in a while and love the “warming” taste that it offers the muesli.

Well, it’s time to let you go so you can get busy in the kitchen.  Get it in the dehydrator, and I will meet you for breakfast in the morning. :)

close up of Bits of crunch and bits of chewy Orange Hazel Nut Fig Muesli RecipeIngredients:

Yields 6 cups dried muesli


  1. After the oats are done soaking, drain, and rinse them under cool water for 2 minutes.
    • Use your fingers to agitate them while rinsing.
    • Hand squeeze the excess water from them and place them in a large bowl.
  2. Drain and discard the soak water from the hazelnuts and add to the oats.
  3. Rehydrate 1 cup of dried figs in enough warm water to soften them for at least 15 minutes.  After the soak period, drain and rough chop.
  4. Prepare the quinoa, either sprouted or cooked, and then add to the bowl.
  5. Dice the 4 dried figs and add to the bowl with the oats, nuts, etc.
  6. In the food processor, fitted with the “S” blade, combine; 1 cup soaked figs, orange juice, sweeteners, chia seeds, vanilla, cinnamon, and salt.  Process until nice and smooth.
  7. Pour sauce over the grains, nuts, and dried figs.  Sprinkle the orange zest on top and mix until everything is well coated.
    • Allow the batter to rest for about 15 minutes, giving the chia seeds any extra time needed to absorb any liquid in the bowl.
  8. Spread 2 cups of the mixture on the non-stick Teflex sheets that comes with the dehydrator.
  9. Dehydrate everything at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16-24 hours.
    1. At the half mark remove the teflex sheets, allowing the granola to continue drying on the mesh sheets until it is dry.
    2. Dry times will always vary depending on the climate, humidity, and how thick or thin you spread the mixture.
  10. Once done and cooled, break the granola up. Place in the food processor, fitted with the “S” blade, and pulse into small bits.
  11. Store in a glass container for 1-2 weeks or sometimes I makeup quart size bags of it and store in the freezer for 1-3 months.
  12. Muesli is often enjoyed after soaking in your favorite nut milk for 30 minutes (If you like it crunchy) or overnight for a more porridge-like texture. (my fav).  I also love soaking it in raw coconut yogurt.

raw vegan gluten-free chewy Orange Hazel Nut Fig Muesli RecipeThe 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.



raw vegan gluten-free chewy Orange Hazel Nut Fig Muesli with raw almond milk

6 thoughts on “Orange Hazel Nut Fig Muesli

  1. kate says:

    good morning. this looks delicious. I was looking at the things you listed, your little tips, etc. ( The Institute of Culinary Ingredients) and was clicking on the one about oats being raw, and clicking on the ‘here’ the link would not open. The others were fine but that one wouldn’t show up…..I don’t think it’s my computer, as the others i could access….thanks. k.

  2. Michelle says:

    I am wondering about how thick you spread the batter on the sheets? I can’t wait to try this!

    • amie-sue says:

      Hello Michelle,

      The thinner you spread it the faster it will dry… no set hight. Keep me posted how it turns out. Blessings, amie sue:)

  3. Patricia says:

    Hi Amie-Sue

    Thanks so much for posting this and all of your recipes. We’re out here being inspired but not always making ourselves known. I put the dehyrator on overnight. This morning the kitchen smelt yummy (no other words to describe it)! The granola is delicious (I’ve been eating it dry straight off the rack. Lol. I substituted the honey with maple syrup as that’s what I had in the cupboard. Lovely

    • amie-sue says:

      Thank you for sharing Patricia… so happy to hear that you enjoyed this recipe. I LOVE the aromas that waft from the dehydrator when making raw foods. Yum! Have a great afternoon, amie sue

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