rawnola, rawnola, RAWNOLA!!
Put your hands in the air, ‚cause it’s rawnola time. Wuhu! But its not just rawnola, no its much more. It can be the healthiest breakfast/lunch/dinner or even snack. Yes this happened quite often, if I’m too lazy to create something else or in a hurry. But rather if I’m lazy..
The main ingredients are pretty simple (it’s just more or why are all my recipes the simplest ever?!) just grab a few dates, buckwheat, oats, cinnamon and shredded coconut! And mix it in a food processor until all sticks together. If your a bit fancier than I you can easily whip up more superfoods or less and create your own personalized rawnola. Sounds like a perfect deal?!
I always love to add a few dried bananas, hemp seeds, hazelnuts, almonds, a big spoon of peanut butter, dried raspberries and oh much more. You can realized the possibilities are endless..
And for a extra crunch, why not placing the rawnola on a baking sheet and get them really crispy in the oven?
But now a curious question, can you call rawnola still rawnola even it’s baked, so not really raw anymore?
Hm, difficult question! May I find an answer when I’m an old granny and still eating my baked rawnola…
Here’s the recipe for the basic rawnola:
1/2 cup coconut oil
100 grams oats
75 grams buckwheat
30 grams coconuts flakes
8-9 Medjool Dates
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse sea salt
- Heat oven to 400 degrees (if you want to get them crispy, but you can also skip the baking process and enjoy it raw!)
- In a food processor, mix all ingredients together and stir to combine.
- Place the rawnola on a baking sheet and bake for 10-15 minutes until it gets crispy and a golden brown.