Rawnola Recipe

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What do you get when you make homemade granola using all raw ingredients?

Rawnola!

While the texture is slightly more chewy than traditional homemade granola which is baked in an oven, the taste is equally as delicious. I love making rawnola because it is extremely versatile. You can use it any way you would with granola – add it to smoothie bowls ( such as the ones we made yesterday ), chia pudding, on it’s own with some almond milk, or just eat it straight out of the jar!

The base of this recipe is oats and dates. There are many different additions you can add to change up the flavor. Adding nuts will give a slight crunch, cacao powder will make it chocolately, and more dried fruit will make it sweeter. Today I made a simple recipe that can be used for just about any flavor combination. The result was amazing, I definitely recommend giving it a try!

Ingredients:

  1. 15 deglet dates
  2. 1 cup oats
  3. 1/3 cup desiccated (shredded) coconut
  4. 1 tbsp cinnamon
  5. 1 tsp vanilla bean powder (or vanilla extract)
  6. 1 tbsp of water (as needed)

Simply add all ingredients into a food processor and process until well combined. Thats it! No baking, prepping, or cooking of any sort involved. The result should yield a sticky mixture that is moist but still loose enough that it falls apart when transferring. I always add a splash of water as I go until this desired consistency is reached. Also, If you have medjool dates or can find some, I recommend using them instead of deglet dates. Theyre much softer and more caramel-y. You can use about 8-10 medjool dates, depending on the size.

The end mixture is best stored in an air tight container ( such as a mason jar ) in the refrigerator and should last you about 1 week.

I hope you enjoy this recipe just as much as we did!

Join our Wellness Retreat Mexico and learn how to make this and many more amazing recipes at our Nutritional Medicine Workshop.

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