Tuesday, August 15, 2017

Easy Rawnola

Rawnola has been quite a trend on the breakfast-front lately, but I hadn't tried it until this week. And wow, I'm hooked. It's easier and faster to make than regular granola and it reminds me a bit of raw cookie dough, so so good. I looked up a few recipes but ended up tweaking it a lot to my taste, so I'm sharing my own recipe with you. It contains six ingredients, most of which you'll probably have in your pantry already! 
Rawnola recipe

Most recipes I saw had equal amounts of oats and dates, but because I think dates are pretty sweet I only did one cup. It's not as 'sticky' than the regular rawnola but it's not as sweet (and calorie-dense) so it's perfect to have for breakfast with some (oat) milk or coconut yogurt and fruit. I also decided to include chia seeds because it adds an extra crunch to the soft oat/date clusters. 

Rawnola recipe

What you'll need 

- 2 cups of rolled oats
- 1 cup of pitted dates
- 1 cup of coconut flakes
- 1/4 cup of chia seeds
- 1 tablespoon almond butter (or other nut butter like cashew or peanut)
- 1 teaspoon cinnamon

How to make it
Add everything to your food processor/blender and mix at high speed for about a minute. Put it in an air-tight container or jar and keep it in the fridge. It will last for about two weeks but it might happen that you'll finish it way before then ;) 

If you want a sweeter granola which you can eat more like a sweet snack, double the amount of dates. This is what most recipes recommend, although for me personally, it's too sweet so I added the almond butter to make it stickier!

Rawnola recipe

I like to eat my rawnola with some Oatly or Bonsoy milk and some banana and berries. It's also delicious on top of a smoothie bowl, with yogurt or banana ice cream!

Rawnola recipe


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