Rawnola tops my list of favorite foods for sure! It’s so easy to make with only 5 ingredients in under 5 minutes. It’s naturally sweet, chewy, and totally addictive in my opinion. I can’t go more than two days without it. It’s great to make in big batches and store in a mason jar to sprinkle on top of smoothie bowls, banana ice cream, or just eat on its own.
I’m not sure when and how rawnola was ever discovered, but I’d say lonijane was on the front end of the bandwagon. I found out about it through her Instagram about two years ago and decided to give it a shot. The rest is history. I really like rawnola because: you don’t have to wait for it to bake, it’s completely vegan & gluten-free, and it’s super tasty.
I’ve just uploaded this new recipe video on my Youtube channel which shows you step-by-step how to make my go-to rawnola. Just add in an extra tbsp of almond butter to get this delicious flavor combination!
Store-bought granola is usually full of additives, artificial flavoring & coloring, and unnecessary oils and other junk. I’ve always been an advocate of making granola at home (plus, you’ll find you save a lot of money doing so). This is the healthiest rawnola because it’s made from all-natural ingredients and no refined sugars.
What really holds the rawnola together is Medjool dates. I get big Medjool dates imported from Israel because I’ve found they have the best texture and taste. I prefer my dates nice and sticky, especially for this recipe because they act as both a binder and a natural sweetener.
Then, all you need are some gluten-free rolled oats, cinnamon, coconut sugar, and almond butter. These are all pantry staples for me, so I always have them handy. Sometimes I’ll leave out the almond butter, but it adds a really nice nutty flavor so I prefer adding it in. I’m basically a big nut butter person. I’ll find any excuse to eat almond butter.
Rawnola is great to make at the beginning of the week, because you can have it as a snack all week long. It stays good in a tightly sealed jar for up to a week, or even longer in the fridge. If you try this recipe, please share with me on Instagram!
- 1/2 cup gluten-free rolled oats
- 6-8 pitted Medjool dates
- 1 tbsp coconut sugar
- 1 tbsp almond butter
- 1 tsp cinnamon
- Add rolled oats, dates, coconut sugar, and cinnamon to a high-speed blender.
- Blend on high until the oats are broken down and it starts to stick together.
- Add in almond butter and pulse until well combined.
- Store leftovers in a mason jar or other tightly sealed jar.