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Breakfast & Brunch Recipes Snacks & Sweet

Rawnola

Rawnola

There are people that just seem to live the ultimate vegan paradise life. Every day is a sunny day, perfect blond beach hair, incredible bohemian outfits, fresh coconuts, a perfect tan and the most delicious colorful vegan food. I think Loni Jane is one of those people. I know Instagram is far from what real life for many of us is, but she is so inspirational. She keeps it healthy and simple, just how I like it. When I was scrolling through Loni’s Instagram account the other day she sprinkled her rawnola over a smoothie and I just knew I had to give this a try.

This rawnola is done in 3 minutes, there is no baking involved, and with just a few ingredients I know for sure this will be a new raw chewy granola favorite!

Rawnola You can roll it into balls and eat it as a snack right out of the jar (taste like flapjacks), but my favorite is over a smoothie bowl, porridge or banana ice cream.

You can vary endlessly with the sweet ingredients. Instead of Medjool dates I used sultanas. But maybe you like it super sweet, in that case you use Medjool dates and coconut sugar. Also, you could add raw cacao powder if you love a hint of chocolate in your rawnola.

The smoothie in this recipe is a simple one with just one banana, a splash of almond milk and my new favorite pomegranate juice.

So let’s go! Here is my take on Loni’s rawnola.

Rawnola

5.0 from 1 reviews
How to make Rawnola
 
Cook time
Total time
 
The easiest granola you'll ever make, rawnola! No baking and done in 3 minutes. Delicious chewy with raisins, shredded coconut and rolled oats.
Author:
Recipe type: rawnola, snack, granola, nuts, seeds, sweet
Cuisine: vegan, raw, healthy, vegetarian
Serves: one jar of more or less 120 grams
Ingredients
  • half a cup rolled oats
  • one cup of raisins or 6 pitted Medjool dates, or a cup of dried figs, apricots or prunes (I used raisins)
  • ¼ cup coconut flakes or shredded coconut
  • optional:
  • 2 tablespoons of chopped Brazil nuts
  • 1 tablespoon each of chopped linseeds, sunflower, or pumpkin seeds
Instructions
  1. Simply add all the ingredients to a food processor and pulse until everything is well mixed and sticky, but don’t pulse too long or else it will be one big ball and not very chewy.
  2. The rawnola can be kept for 10 days in the fridge. I like it super fresh though!

 photos by the green creator (c) (copyright)

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2 Comments

  • Reply
    elisabeth
    March 12, 2016 at 12:17 pm

    I love granola but I’ve never tried rawnola – sounds and looks very interesting though 😉 great idea but is this version easy to digest? I only know soaked, cooked or baked oats… thank you!

    • Reply
      Bianca
      March 12, 2016 at 7:58 pm

      Hi Elisabeth, it really varies per person. I don’t have any issues, the food processor also helps a bit in the digestion 🙂

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