Prep Time5 minsTotal Time5 minsYields1 Serving

Okay so you may have noticed from my instagram posts that recently I've been adding rawnola on top of everything. Seriously, 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 a 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.

Ingredients:

 ½ cup desiccated coconut
 ½ cup oats
 ½ cup medjool dates, pitted
 1 tsp cinnamon
 3 tbsp pumpkin seeds

Method:

1

Add all ingredients together into a food processor.

2

Pulse until combined. Store in an airtight container in the fridge.

Ways to enjoy it:
- On top of smoothie bowls and a regular smoothie for added crunch
- With chopped fruit and nut milk as a snack
- Roll into bliss balls

Ingredients

 ½ cup desiccated coconut
 ½ cup oats
 ½ cup medjool dates, pitted
 1 tsp cinnamon
 3 tbsp pumpkin seeds

Directions

1

Add all ingredients together into a food processor.

2

Pulse until combined. Store in an airtight container in the fridge.

Ways to enjoy it:
- On top of smoothie bowls and a regular smoothie for added crunch
- With chopped fruit and nut milk as a snack
- Roll into bliss balls

Cinnamon Rawnola