Is rawnola actually a thing? Or should I have named this crunchy, healthy, sweet, protein-packed stuff Raw Cinnamon Granola, or perhaps Cinnamon Raw Granola? Such are the problems recipe creators face on a daily basis. In an effort to keep the name of this short, simple, and cutesy, I’m sticking with Cinnamon Rawnola.
And who really cares what this stuff is called, because it’s so damn delicious you’ll want to put it on everything. I’m serious. In the past week I’ve eaten Cinnamon Rawnola on smoothie bowls, vegan ice cream sundaes, oatmeal, and straight off of a really big spoon. My favorite way to eat Cinnamon Rawnola is in a parfait between layers of cinnamon banana nice cream.
What is Cinnamon Rawnola? It’s a combination of three different types of (raw) nuts, medjool dates, coconut, cinnamon, and coconut oil. It’s pulsed in your food processor until it reaches the perfect balance between crunchy and sprinkle-able. That’s right, sprinkle-able. I’m coming up with all kinds of new words these days.
It’s kind of perfect. I mean, how often do you find a granola recipe without any added sugar? Cinnamon Rawnola doesn’t require any baking, and comes together in less than 5 minutes, making it perfect for a quick breakfast or smoothie bowl topping.
- ¼ cup raw almonds
- ¼ cup raw hazelnuts
- ¼ cup raw walnuts
- heaping ¼ cup medjool dates, pitted
- 1 tablespoon shredded unsweetened coconut
- 1 teaspoon chia seeds
- 1 teaspoon hemp hearts
- 1 tablespoon melted coconut oil
- Add all ingredients to a food processor.
- Pulse the ingredients until the ingredients are combined and the nuts are mostly chopped.