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Rawnola is our new, go-to breakfast thanks to Áine Carlin! Author of Cook Share Eat Vegan, we’ve managed to sneak the recipe to you! Be prepared to fall in love with her Date & Coconut Rawnola!

My love for granola really knows no bounds and I’m always looking for new and interesting ways to tweak how I make it. It didn’t occur to me until relatively recently that the raw mixture itself – almost like cookie dough – is really rather wonderful, so why bake it at all? The crucial point here is texture, so go easy on the blending; once the mixture reaches the ‘sticky rubble’ stage it’s time to stop or else you begin to enter bliss-ball territory (not necessarily a bad thing, but not what we’re after here). I like to reserve half the coconut for a quick pulse towards the end so you’re left with lots of lovely flakes but feel free to add it all at once or play around by varying the nuts and dried fruit – I’m thinking an apricot and pistachio combo would be spectacular.

INGREDIENTS – makes 6 servings

100g rolled oats

50g almonds

100g coconut flakes

4 Medjool dates, pitted

50g raisins

1 teaspoon ground cinnamon

¼ teaspoon sea salt flakes

 

METHOD

Place the oats, almonds and half the coconut flakes in a food processor and pulse briefly to break down.

Add the dates, raisins, cinnamon and salt and blitz for 1–2 minutes to form a sticky rubble – the mix will appear dry initially but will eventually form sticky clusters (be careful not to overwork it). Add the remaining coconut flakes and pulse to combine.

Transfer the rawnola to a clean jar and store in a cool place or the refrigerator – it will keep for up to 10 days.

Serve with your favourite dairy-free yoghurt, with plant milk and fresh fruit, or on its own as a snack.

 

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