This rawnola is called All-Purpose Rawnola for a reason – it can be used in so many ways. It’s one of my staples because it’s so versatile and customizable.
A quick and nutrient-dense alternative to store bought granola/cereals that is also so yummy. Although it’s called rawnola (raw granola), it’s far more than a granola. I also use as a crust for raw cheesecakes and pies, formed into energy bites/bars or cookies, and if I every want a cookie dough.
All you really need is two ingredients to make and I usually use whatever nuts or seeds I have on hand in the kitchen. So easy!
Ingredient highlights of these bars:
- Nuts and seeds. Rich in healthy fats, protein, fiber, and vitamins/minerals like zinc, magnesium, iron.
- Dates. My go-to sweetener because they’re a whole food which means they have fiber and a wide array of nutrients like potassium, calcium, iron, and B vitamins.
All you really need is two ingredients to make a simple spin on a traditional granola. It can easily be adapted by the nuts and seeds used, is chewy and sticky yet crumbly and crisp.The best part is how this base can be used in a variety of ways – as rawnola for nice cream, raw crust for cheesecakes and pies, raw cookie dough, energy balls/bites.
- 1 part dates, pitted
- 1-2 parts raw nut and/or seed of choice
- Optional spices of choice, to taste – cacao powder, cinnamon, ginger, etc.
Process choice of nuts and/or seeds with desired spices or flavorings and 1-2 dates at a time until you reach desired texture. I typically start with 2-3 dates, let the food processor run for about 30 seconds, then add 1 or 2 more if the mixture does not start sticking together.
Test by pressing the rawnola between your fingers. If it’s too sticky for your liking, process in additional nuts/seeds. If it’s not sticking together, process in 1-2 more dates.
Taste. Assess flavor and level of spice if using or sweetness. Adjust by processing in more if needed.
There are many ways you can make this rawnola. Process the nuts/seeds before adding any dates if you want a smoother texture like a cookie dough or nut butter. However you make it, you’re looking for about a 2:1 ratio of total nuts/seeds to dates depending on the final consistency you desire. Less nuts/seeds for a chewy and gooey rawnola. More nuts/seeds for a more crumbly rawnola.
If not using right away, keep in the freezer or dehydrate on 115°F to desired dryness.
If you can only access dried dates, soak dates in warm water for about 5 minutes or until soft and then drain and pat dry.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
Get my 10 tips for how to be confident in the kitchen