Okay guys, you may have noticed from my instagram posts that recently I've been adding rawnola on top of everything. Seriously guys, it's amazing! It's super simple and easy to make. I like to make a large batch of it which I store in the fridge in an airtight container.
It's honestly so versatile you can use it in so many different ways! I've been enjoying it on top of smoothie bowls and regular smoothie for added crunch. You can enjoy it with chopped fruit, porridge, rolled into bliss balls or straight from the jar, which I may have been caught doing a few times recently.
Rawnola (raw + granola = rawnola) has become a little bit of a trend lately. This recipe was inspired by the lovely Lonijane (@lonijane). I tweaked it a little to my liking. Sometimes I like to swap the oats for buckwheat for a gluten free version. It's really just a simple recipe that you can play around and have some fun with.
- 1/2 cup desiccated coconut
- 1/2 cup oats
- 1/2 cup medjool dates, pitted
- 1 tablespoon cinnamon
- 3 tablespoons pumpkin seeds
1. Add all ingredients together into a food processor.
2. Pulse until combined. Store in an airtight container in the fridge.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©