• Michelle Braakhuis


If I had known that RAWnola is such a easy thing to mix within minutes and deliciously sweet for morning breakfasts..then I would’ve made it a long time ago.

Anyways, buy some fresh dates, go through your kitchen cupboard and mix’ match your RAWnola.

Promise it’ll be your next favourite thing in the morning.

Or afternoon. Evening. Even midnight snack, all without any sugar attached.

Sweeeeeeeet 😋


  • 1 cup oats

  • 1/2 cup puffed rice or 1 cup buckwheat

  • 1 cup grated coconut

  • 1/2 cup walnuts

  • 1/2 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 1/4 cup raisins

  • 1/4 cup cranberries

  • 10 big medjool dates

  • 1/4 cup tahini

  • 2 tbsps flaxseed

  • 1 1/2 tbsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

extra needed: food processor, measuring cups & spoons, cutting board, knife, mixing bowl, oven, baking tray, baking paper serves: several portions


Cut all dates open, remove pit and add to the food processor.

Add raisins, cranberry’s, tahin, and pulse until roughly cut.

Scrape down sides, pulse 1-2 times, and add the oats & puffed rice (or buckwheat). Mix again by turning food processor on, so no pulse this time, and mix for about 10-15 seconds.

Scrape down sides and add all the other ingredients.

Pulse 4-6, or until everything combined. Make sure you don’t mix too long, since you want to make chunks of RAWnola, not 1 big ball of dates dough ;).

Once mixed, add to a clean glass storage jar and place into the fridge. Store for at least 1 hour if you like hard RAWnola.

If the raw thing isn’t completely your thing, add the RAWnola to a baking tray and pop into the oven for 20-30 minutes on 175℃/347℉.

You’ll get a bit more crunchy granola instead ;). Enjoy!

Store for 1-2 weeks in either the fridge or airtight container outside the refrigerator.

Don’t place into direct sunlight.

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