Rawnola is a delicious, 5-minute, gluten-free, vegan breakfast that's loaded with healthy fats, antioxidants, fiber, protein, and it's free of refined sugar! Make it once and you'll have a healthy breakfast ready to eat all week long!
Start by removing the pits from the dates and soaking them in warm water for 10 minutes. While the dates are soaking, put all of the nuts into a food processor and pulse it a few times to break them up.
After 10 minutes, drain the dates and discard the water. Add the soaked dates and dried fruit to the food processor and pulse it a few times to chop it up and combine it with the nuts. The mixture should be a little sticky and have some big chunks.
Next, add the old fashioned oats, coconut flakes, ground flax, chia seeds, ground cinnamon, sea salt, and hemp hearts and pulse it a few more times until everything is combined and a little crumbly.
Serve with your favorite plant milk and top it with lots of fresh fruit and a sprinkle of pumpkin seeds.
If you use deglet dates, remember to soak them in warm water for 10 minutes before you add them to the food processor. If you don't soak them first, they can be difficult for your food processor to chop up.
Deglet dates are more affordable but they're not as sweet and soft as medjool dates. If you can splurge a little bit, I recommend the medjool dates over the deglet dates.
Use a food processor, not a blender. You want to chop, not blend and puree the nut and dried fruit filling.
Use roasted nuts and roasted seeds (instead of raw) for even more flavor!
Store leftovers in an airtight container and store it on the counter for 4-5 days. If you store it in the fridge, the mixture will be a little bit drier and crumbly.