Granola, a favorite to many. Enjoy at breakfast with milk or yoghurt or as a topping on your smoothie bowl. If you love it as much as I do, it is advisable to make it yourself. The store-bought granola from the supermarket is often packed with refined sugars and other additives. As you know, I’m a big advocate for home-made food. Then at least you know what the ingredients are. And because you make it yourself, you always choose healthy, nutritious ingredients. I have made my own granola for a long time and luckily the whole family love it. Hence, I am always busy making healthy snacks such as breakfast bars, energy balls and healthy cookies. Often I use the same ingredients because I have them on hand in my pantry. In other words, the snacks are almost all the same in terms of ingredients, the only difference is that they look different in shape (bars or balls) and whether they are baked in the oven like granola or raw like some of the healthy bars.

If you are a food blogger or love to eat (everyone?) then Pinterest is your best friend. You will find the most beautiful and mouth-watering photos and inspiration. So, by browsing on Pinterest, I saw the term ‘rawnola’. I knew right away what the concept was, because I’m a fan of making granola and other healthy snacks and it sounded so logical – rawnola is the no-bake sister of granola. I love it! Rawnola is also called cookie dough by some because of the chewy raw texture. Below you will find a very simple recipe of Rawnola, no oven needed, just a food processor and a few pantry ingredients. Rawnola is perfect as a sweet snack, as a topping for smoothie bowls or delicious with milk and yoghurt – just like good ol’ granola.

RAWnola. The No Bake Sister of Granola.
Prep time: 
Total time: 
Serves: 3 cups
  • 10 soft dates (Medjool)
  • 1 cup (gluten-free) rolled oats
  • Zest of 1 lemon
  • 1 tsp lemon juice
  • ⅓ cup shredded coconut
  • 2 tbsp chia seeds
  1. Put all ingredients in a food processor and blend until it forms a big clump of dough, yet still crumbly. Don't overdo this part or it will become one big chunk of rawnola.
  2. You can store it in an airtight jar in the fridge easily up to 3 months.