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Eat, Snacks, Sweets

The Best Rawnola

Rawnola

Okay, you guys seriously this has to be the BEST rawnola! I honestly eat it every day (no joke) and love how it only has 3-ingredients. Super simple & easy, I just make it in big batches and keep it mason jars.  Best. Snack. Ever. I’ve even made a step-by-step video showing you how to make it!

This week I’ve been trying to focus on eating raw vegan food. It’s a great way to refresh and rehydrate your body, and it’s fun to play around with new flavors & ingredients. In the video below, see how easy it is to make different variations of this delicious rawnola. I added in a tbsp coconut sugar and used 1 cup of oats in place of buckwheat groats.

For anyone who doesn’t know, the raw vegan lifestyle involves eating plant-based foods that have not been cooked about 118 degrees Fahrenheit. I’m here to tell you this does not mean only having juices & smoothies! I believe you should eat what makes you healthiest and happiest, and raw vegan food can be incredibly fun and nourishing. 

Now on the the rawnola! Rawnola has really caught on lately (raw + granola = rawnola). And I am most definitely a fan. You can top your smoothie or acai bowl with it, eat it as a snack, or take it for an on-the-go breakfast.

It’s made with only 3 ingredients: dates, rolled oats, and buckwheat groats.

That’s it, so easy I could make it blindfolded. I sometimes throw in a tablespoon or two of cinnamon. Who else puts cinnamon on absolutely everything?

The recipe is inspired by the lovely, fellow plant-based foodie Lonijane (@lonijane). I tweaked it a little to my liking. If you try my recipe, please share with me on Instagram @dayslikelaura because I love knowing what you all think. Plus, your photos make me smile!

This is the best rawnola and it’s raw, vegan, gluten-free, soy-free, nut-free & free of refined sugar. And completely allergy-friendly too!

rawnola-ingredients

Rawnola

The Best Rawnola
rawnola recipe
Print Recipe
5 from 1 vote

Rawnola

My go-to raw, vegan & gluten-free granola. Completely allergy-friendly and ready in just 5 minutes.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Snack
Cuisine: Gluten-free, No-Bake, Vegan
Keyword: dates, granola
Servings: 1
Calories: 152kcal

Ingredients

  • ½ cup gluten-free rolled oats
  • ½ cup buckwheat groats
  • 8 pitted Medjool dates
  • a dash of cinnamon optional

Instructions

  • Soak dates in warm water for 5-10 minutes. If your dates are already soft, skip this step.
  • Place all ingredients in a blender.
  • Pulse until combined.
  • Snack away!
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14 Comments

  • Reply laura July 22, 2020 at 3:50 pm

    5 stars
    This is the best healthy plant-based snack! It’s been great for my digestion issues. Like a Larabar, but homemade.

  • Reply Lizet December 11, 2016 at 3:43 pm

    Hi. Can I use prunes instead of dates? We don’t have dates where we live 🙁
    Thanks!

    • Reply laura January 11, 2017 at 5:22 am

      Hi Lizet! I’d recommend dried mulberries if you don’t have dates. I’ve heard they work well for rawnola too. I’ve never tried prunes, but would love to hear how it turns out if you try it! Any dried fruit should work. But I recommended dates because they have a caramel flavor which makes it really taste like cookie dough 🙂

  • Reply Lizzie April 9, 2016 at 1:29 am

    Hi there. Do you soak or sprout your buckwheat before using it in the granola? Or use as is?

    • Reply laura April 9, 2016 at 9:30 am

      Hi Lizzie! I actually starting using 1 cup of rolled oats now instead of adding in buckwheat groats. I think it’s because rolled oats are just easier to find and they break down more easily in my blender. But when I did use buckwheat groats, I didn’t try sprouting it. I just used it raw. I hope this helps!

      • Reply Jasmine September 9, 2016 at 5:12 am

        Does this rawnola need to be refrigerated or can it be kept in the cupboard?

        • Reply laura September 12, 2016 at 4:05 am

          You can keep it in the cupboard! No need to refrigerate it 🙂 I keep mine in a mason jar for 3-5 days and it stays good.

  • Reply Lizzie April 8, 2016 at 4:53 pm

    Are you sprouting your buckwheat grouts first?

  • Reply Amanda January 12, 2016 at 8:32 pm

    I have a quick question, rolled oats are steamed at the manufacture above 180 degrees, does this mean that oats are considered. “Raw” product?

    I work for a catering company and we have a client that is raw vegan, and I just want to make sure my t’s are crossed and my i’s doted….

    Thank you

    • Reply laura January 15, 2016 at 7:32 am

      Hi Amanda! Good question, this has been a debate among raw foodies for a while. Since there are usually steam rolled, you’re right they’re not technically “raw”. But most raw vegan desserts and treats often have oats in them anyways, as long as they aren’t baked or heated in any way.

      I’ve seen that you can buy raw sprouted rolled naked oats (http://berrytime.com/products/planet-organic-sprouted-rolled-naked-oats-300g), but if you’d like to you can also sub in a mix of raw almonds/cashews and shredded coconut instead of the oats! Should be just as delicious and will be completely 100% “raw”. I hope this helps!

    • Reply Lisa July 22, 2020 at 6:42 pm

      Be careful using truely raw oats. They are dangerous to eat raw. There is potential for E-coli and other contaminants. (They also tend to be bitter) They can build up in your system and cause indigestion and constipation.

      • Reply laura July 23, 2020 at 10:05 am

        Hi! Thanks so much for making me aware 🙂 I normally use sprouted oats when I can, because they’re better for digestion. I had no idea about the E-coli potential! Personally, when I combine them with oats like in an energy bar, they have helped me immensely with my digestion. But I know it’s not the same for everyone, so I’m so glad you shared!

  • Reply elizabeth December 16, 2015 at 12:38 pm

    can i subscribe via email? address above. thanks, elizabeth

    • Reply laura December 17, 2015 at 4:15 am

      Hi Elizabeth! Yes, I’ve added your email address to my list 🙂 You’re now subscribed, thank you!

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