I’m heading to Nantucket this week for 5 days of relaxation in a beautiful place, and for the Nantucket Yoga Festival! tomorrow check back for a post on packing for a yoga festival!
from Philly it’s a far drive, followed by a ferry ride. so I’ll probably need snacks.
And I’m never sure what the breakfast situation will be at hotels, although I can always count of fresh fruit. So I made some granola thinking it would be the perfect mason jar of raw granola goodness to throw in my bag and bring along. I can eat it right from the jar, or sprinkle on fruit in the AM.
granola does NOT = healthy.
but why did you make it yourself?
well, I find that granola is one of those seemingly healthy foods….
….because so many store bought are NOT healthy at all.. the word “granola” may describe something/someone down to earth, hippie like, all natural… but the ingredients in this stuff say otherwise.
they have preservatives, boat loads of processed sugars and can contain very little fiber or protein. also serving size is important when it comes to granola. 1 cup of the the sugary filled varieties from the supermarket can pack so…many…calories. I’m not a calorie counter (anymore) in fact I think it’s a terrible habit because some of the best foods are calorie rich… like avocado or almonds or coconut, but I do think it is important to be mindful of
be aware of portions.
use granola more sparingly, as a topping to dairy free yogurt, smoothie bowls and fresh fruit bowls rather than as the main component of breakfast.
however, even the big time granola lovers can have a bit more of this raw granola I’m sharing today.
it’s raw, gluten free, and of course vegan.
it’s soooo delicious. the dates are what bind the granola together and I added cacao for it’s iron, a bit of coconut, some coconut sugar (the queen of sugars!), and a blend of gluten free oats and buckwheat groats for crunch. I’m trying to challenge myself to eat more raw food because it is just so good for you. food in true form.
- 1 cup gluten free oats
- 1/2 cup of raw buckinis or buckwheat groats
- 1/2 cup of raw shredded coconut
- 12-15 dates
- 3 tbsp. coconut sugar
- 1 tbsp. cinnamon
- 2 tbsp. cacao powder
- 1-2 tbsp. raw almond butter (optional)
- Gather all ingredients.
- Soak dates for a few minutes if too firm- however medjool dates should be plenty juicy without soaking.
- Add all ingredients to a high speed blender and pulse until combined.
- Scrape sides of blender as needed.
- * note: I don't like big clumps of granola, so I pulse it for a while until it's well mixed.
- If you're not using peanut butter, and desire the "clumpy" rawnola, swap maple syrup for the coconut sugar, this will help it stay together.
it’s also “no bake”. yesterday I featured another no bake recipe, chocolate peanut butter pies, because I’m pretty much boycotting my oven these days.
it’s TOO warm!
I encourage you to make your own rawnola, add different super foods like chia seeds or hemp seeds, dehydrated fruit, or make it with more buckwheat groats and less oats!
options are endless, keep adding and subtracting until you find your perfect rawnola combo that puts the store bought bags to shame.
then make batches and share!