Vegan Rawnola
Add the walnuts to a food processor and blend until they have a crumbly texture.
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 3/4 cup (90 g) walnuts
- 6 Medjool dates, pitted
- 1/2 cup (50 g) oats, gluten-free if needed
- 2 tbsp ground flax seeds
- 1/2 tsp cinnamon powder
Method
- Add the walnuts to a food processor and blend until they have a crumbly texture.
- Add the dates and blend again.
- Finally, add the rest of the ingredients and blend until well combined.
- We served our rawnola with some banana slices and some soy milk, but you can enjoy it as is, with any plant milk, yogurt, fruit or any ingredient you want.
- Keep leftovers in a sealed container at room temperature for 2 to 3 weeks or in the fridge for 3 to 4 weeks.
