Classic gRAWnola

This Classic gRAWnola is a delicious, nutrient-packed treat that’s perfect for breakfast or as a wholesome snack. It’s raw, vegan, and gluten-free, making it a fantastic addition to any diet!

Why I Love This Recipe

Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here with another fantastic recipe: Classic gRAWnola. When I’m not creating oil-free, refined sugar-free, and salt-free recipes, I’m busy interviewing amazing plant-based experts for my YouTube show. With my hectic schedule, I need recipes that are both nutritious and simple to prepare. This gRAWnola is packed with flavor, easy to make, and perfect for a healthy start to your day or a satisfying snack.

This gRAWnola combines gluten-free oats, almond meal, date paste, and warming spices like cinnamon and cardamom, all dehydrated to perfection. The result is a crunchy, flavorful granola that’s great with plant milk, sprinkled on smoothies, or enjoyed by the handful. Plus, it’s customizable—swap in your favorite dried fruits or add nuts and seeds for extra crunch.

Key Ingredients

• Gluten-Free Rolled Oats: These provide the base for our gRAWnola, offering a hearty texture and being rich in fiber, which helps keep you full and supports digestive health.
• Almond Meal or Ground Flax Seed: Adds healthy fats, protein, and a nutty flavor. Almond meal and flax seeds are both excellent sources of omega-3 fatty acids and antioxidants.
• Date Paste: Acts as a natural sweetener, binding the ingredients together while adding a rich, caramel-like flavor. Dates are high in fiber, potassium, and essential minerals.
• Cinnamon and Cardamom: These warming spices add a lovely aroma and depth of flavor while offering anti-inflammatory and antioxidant benefits.
• Raisins: Provide a natural sweetness and chewy texture, along with being a good source of iron, potassium, and fiber.

The Process

In a very large bowl, mix together the gluten-free rolled oats, almond meal or ground flax seed, date paste, cinnamon, and cardamom. This is best done using latex-free food service gloves to ensure the date paste is fully incorporated into the oats. Spread the mixture onto 5 or 6 dehydrator trays covered with Teflex sheets or parchment paper and dehydrate at 115°F for 12-24 hours.

After about 8 hours, when the gRAWnola is dry to the touch, take it out and break it up with your hands into the desired-sized chunks. Remove the Teflex sheets or parchment paper, and place the gRAWnola directly on the dehydrator screen to finish dehydrating.

Once the gRAWnola is fully dehydrated, pour it into a very large bowl, let it cool, and stir in the raisins. Store in an airtight container to keep it fresh and crunchy.

How to Store Classic gRAWnola

Store the gRAWnola in an airtight container at room temperature. It will stay fresh for several weeks, making it a convenient and healthy option to have on hand for breakfasts and snacks.

Frequently Asked Questions

Serving Suggestion

Enjoy Classic gRAWnola for breakfast with your favorite plant milk and fresh fruit, or sprinkle it on top of smoothie bowls or yogurt. It makes a fantastic snack on its own and is also a delicious topping for Clafoutis!

Summary

Classic gRAWnola is a nutritious, delicious, and versatile addition to your plant-based kitchen. Made with gluten-free oats, almond meal, date paste, and warming spices, it’s a perfect way to start your day or enjoy a wholesome snack. Easy to make and packed with flavor, this gRAWnola is sure to become a staple in your pantry.

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

Classic gRAWnola

This Classic gRAWnola is a delicious, nutrient-packed treat perfect for breakfast or a wholesome snack, raw, vegan, and gluten-free, making it a fantastic addition to any diet!

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Equipment

• Large mixing bowl
• 5 or 6 dehydrator trays covered with Teflex sheets or parchment paper

Ingredients 

1x2x3x

• ▢ 16 cups gluten-free rolled oats
• ▢ 1½ cups almond meal or ground flax seed
• ▢ 5 cups Date Paste
• ▢ 1 tbsp cinnamon
• ▢ ½ tbsp cardamom
• ▢ 2 pounds raisins

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Instructions 

• In a very large bowl, mix together all the ingredients except for the raisins. This is best done using latex-free food service gloves. You want to make sure the date paste is fully incorporated into the oats.
• Place on 5 or 6 dehydrator trays covered with Teflex sheets or parchment paper and dehydrate at 115°F for 12-24 hours.
• After about 8 hours, when the gRAWnola is dry to the touch, take it out and break it up with your hands into the desired-sized chunks, remove the Teflex sheets or parchment paper, and place gRAWnola directly on the dehydrator screen to finish dehydrating.
• Pour dried gRAWnola into a very large bowl, let cool, and stir in the raisins. Keep in an airtight container.

Notes

• Substitute dried blueberries, cherries, cranberries, or goji berries for the raisins.
• For a lower fat option, omit the almond meal or flax seed and add more oats if needed.
• Serve it for breakfast with your favorite plant milk and fresh fruit.
• This gRAWnola also makes an excellent whole grain snack.
• Add nuts or seeds of your choice for extra crunch and nutrition.
• Use Teflex sheets in your dehydrator for non-stick convenience.
• Investing in a large dehydrator is worth it for making big batches.

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