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!
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.Print
The easiest granola you’ll ever make, rawnola! No baking and done in 3 minutes. Delicious chewy with raisins, shredded coconut and rolled oats.
- 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)
- 1/4 cup coconut flakes or shredded coconut
- 2 tablespoons of chopped Brazil nuts
- 1 tablespoon each of chopped linseeds, sunflower, or pumpkin seeds
- 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.
- The rawnola can be kept for 10 days in the fridge. I like it super fresh though!
photos by the green creator (c) (copyright)