Popular Conditions & Diets
Ingredients
14
Time
15m
Serves
15
Recipe by Jennifer Barr
Ingredients
14
Time
15m
Serves
15
1/2 cup
Almonds
1/2 cup
Walnuts
1/2 cup
Raw Cashews
1/2 cup
Pumpkin Seed
1 cup
Shredded Coconut, Unsweetened
1 Tbsp
Hemp Seed
Breakfast
Gluten-Free
Snack
1 Tbsp
Flax Seed
1 Tbsp
Chia Seed
3/4 cup
Gluten-Free Rolled Oats
15
Medjool Dates
1/3 cup
Almond Butter
1 tsp
Cinnamon
1 tsp
Vanilla Extract
1 tsp
Sea Salt
1
Remove the pits from the Medjool dates and soak your dates in warm water for 10 minutes. Rinse date water and set aside.
2
Place all ingredients into a food processor and pulse and process until the mix starts to create a crumbly batter. You may have to stop and scrape the sides down a couple of times to make sure everything mixes and combines together.
3
Once mixed, enjoy Rawnola with some fruit and nut milk, as is, on top of chia puddings, parfaits, coconut yogurt, on top of smoothie bowls or rolled into energy bites.
4
Transfer the Rawnola into tightly sealed glass containers and keep at room temperature for 1 week, in the fridge for up to 3 weeks and in the freezer for 2 months.
5
Substitutions: Any kind of nut butter will work well in this recipe.
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
