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Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com

Cinnamon Sunflower and Sesame Seed Rawnola

A cinnamon-spiced spin on traditional granola. Both chewy and crispy, vegan, whole-food-based and gluten, refined-sugar, and oil-free. Perfect eaten as is or on top of nice cream!
Total Time 10 minutes
Author Noelle Parton

Ingredients

  • 5-6 large fresh dates, pitted
  • 1/2 - 1 cup sprouted buckwheat, dehydrated preferrably
  • 1/4 - 1/2 cup raw sunflower seeds, optional to soak overnight and dehydrate
  • 1/4 - 1/2 cup raw sesame seeds, optional to soak overnight and dehydrate
  • 1/4 cup chia seeds
  • 1 - 2 teaspoons ground cinnamon
  • pinch sea salt

Instructions

  1. Begin by blending the dates into small pieces in a high-speed blender like a Vitamix, or food processor.
  2. Add in the seeds, looking for about a 2:1 to 3:1 ratio of total seeds to date pieces. I typically like about equal parts buckwheat to the other seeds combined. Use the amounts above as a guide, feel free to be flexible with the amounts of buckwheat vs sunflower vs sesame.
  3. For the cinnamon, I recommend starting with a smaller amount of cinnamon and then adding additional after blending and tasting if desired.
  4. Blend together so it grinds down, stirring at least once. You're looking for the mixture to be sticking together and can be ground to the consistency that you like. I like mine to be almost to the texture of a nut butter, while still leaving some pieces. If the mixture is not sticking together well try blending in an extra date or two.
  5. You can leave the rawnola as is or mix together with any additional whole seeds in a mixing bowl. I love this just to add extra texture. At this point taste and add extra cinnamon if desired, as well as a pinch of salt to enhance the sweetness.
  6. Once mixed thoroughly, either dehydrate or simply spread on a parchment-lined sheet and freeze for 5-10 minutes until firm. Eat as is or use it to top something like nice cream. 

Recipe Notes