This vegan rawnola is a raw version of granola, made with just 5 ingredients in less than 5 minutes. It’s a super healthy breakfast or snack recipe!
One of the things I love about my job is that I’m always trying new dishes and thanks to that, I’ve discovered many of my favorite foods. I tried granola for the first time to make a recipe for the blog and it was love at first taste. I love it so much because it tastes amazing, is healthy and a great choice for breakfast and also as a snack. When I travel I almost always bring some granola with me because it’s so convenient.
We’ve shared some granola recipes with you guys, but none of them was raw. I’ve been craving a raw granola since I was in Asia, but as I hadn’t a food processor on hand, I’ve had to wait until now.
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I’m so happy with this rawnola, it’s even better than regular granola and also healthier as is naturally sweetened with dates and also oil-free (although we’ve already posted and oil-free granola on the blog).
It’s ready in 5 minutes and made with just 5 ingredients. I like to keep things simple, but please feel free to add any ingredients you want, like other nuts, seeds, dried fruits, shredded coconut, cocoa or carob powder or anything you’d add to a regular granola recipe.
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Vegan Rawnola
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4-8 1x
- Category: Breakfast
- Cuisine: American, Raw Vegan
This vegan rawnola is a raw version of granola, made with just 5 ingredients in less than 5 minutes. It’s a super healthy breakfast or snack recipe!
Ingredients
- 3/4 cup walnuts (90 g)
- 6 Medjool dates, pitted
- 1/2 cup oats (50 g), gluten-free if needed
- 2 tbsp ground flax seeds
- 1/2 tsp cinnamon powder
Instructions
- Add the walnuts to a food processor and blend until they have a crumbly texture.
- Add the dates and blend again.
- Finally, add the rest of the ingredients and blend until well combined.
- We served our rawnola with some banana slices and some soy milk, but you can enjoy it as is, with any plant milk, yogurt, fruit or any ingredient you want.
- Keep leftovers in a sealed container at room temperature for 2 to 3 weeks or in the fridge for 3 to 4 weeks.
Notes
- Feel free to use any nut instead of walnuts and any seed instead of flax seeds.
- Medjool dates work best for this recipe as they’re softer. I’ve never made this recipe using other type of dates (like Deglet Nour) myself, so I’m not sure if it’s going to work. You could soak them in hot water to soften, but I think that way the rawnola will last for less time.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 152
- Sugar: 11.8 g
- Sodium: 1 mg
- Fat: 7.8 g
- Saturated Fat: 0.5g
- Carbohydrates: 18.6 g
- Fiber: 3.1 g
- Protein: 4.5 g
I didn’t make the recipe yet, but i think it would be great if you could start selling some of these recipes! Obviously some with dry food like this one! I would buy it it’s easier sometimes =)
Hi Efrosini! Thanks a lot, but we live in Spain, so it would be difficult. Hope you enjoy it!
I made this today and it turned out more like a dough than a “granola.” It looked okay until I added the dates. I ate some of it anyway, with sliced banana and plant milk. I think I would have preferred it without the dates.
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Hi Sue! When you make a recipe in a different way you need to open your mind. This is not a classic granola, so it’s not exactly the same, although it’s not like dough either, as you can see in the pictures. I’m sorry the recipe didn’t work for you!