Granola has long been associated with vegetarians, hippies, yogis, vagabonds and tree huggers…and for good reason! You can easily pack it into your bags for fly-by-night adventures, it’s wonderfully satisfying after an in-depth yoga practice and eating it requires no harm to animals. It certainly has been a staple in my kitchen and continues to be a go-to snack and favorite topping for my smoothie bowls. I prefer to make my own simply because:
1. I know what I want and I can create it in an instant.
2. Everything seems to taste better when I know exactly what’s in it.
3. Finding a ready-made granola free of refined sugar, grains and hydrogenated oil is sometimes difficult.
I usually make Rawnola (an uncooked version of granola) in large batches and keeping it sealed up in a mason jar in the fridge. It makes a great snack for children and can be sprinkled on fruit, yogurt or smoothies. I use the squishiest, sweetest dates and dried figs I can find, and combine a variety of seeds, including pumpkin and sunflower. I leave out the oats so this dish is grain-free and paleo-friendly. For a simple and healthy breakfast, pour some homemade nut milk over a bowl of Rawnola and fresh fruit!
Homemade Rawnola
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup shredded coconut
8 medjool dates
5 dried figs
1. Place ingredients in food processor and pulse until combined and chunky. Go slow when processing because the mixture can quickly become too fine. Store in fridge for up to two weeks. Enjoy!