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!
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
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.
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.