Copy of 5 minute Breakfast
An easy-to-make, 1-bowl, 5-minute raw version of granola with dates for natural sweetness, nuts for crunch and protein, and plenty of seeds for healthy fats!
Servings: (1/4-cup servings)
Category: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 weeks
- 1 1/2 cups raw walnuts (I subbed 1/3 of this amount with sprouted almonds)
- 15 - 17 pitted dates (I prefer medjool / fresh sticky dates work best here*)
- 1 heaping Tbsp hemp seeds
- 1 heaping Tbsp flaxseed meal
- 1 tsp chia seeds
- 1/2 cup shredded unsweetened coconut (I prefer desiccated)
- 1/2 cup gluten-free rolled oats* (omit or substitute to keep truly raw)
- 1/2 tsp ground cinnamon
- 1/2 tsp tsp maca powder (optional)
- 1 Pinch sea salt
- 1/4 cup unsweetened cacao powder (or cocoa powder)
- 2 Tbsp cacao nibs
- 3 Tbsp roughly chopped dried fruit (e.g. bananas, cherries, or blueberries)
- 1 tsp vanilla extract (or half this amount in vanilla powder)
FOR SERVING (optional)
- Dairy-free milk of choice (or store-bought)
- Fruit of choice (I liked banana best)
- Coconut Yogurt (or store-bought)
- Cacao nibs
To a food processor (which will work better than a blender), add nuts and pulse a few times to roughly chop. Then add dates and pulse about 5 times to loosely combine.
Add remaining ingredients and pulse to combine. The mixture should resemble a chunky granola.
At this point, you could add extra “flavor” in the form or cacao powder and cacao nibs, dried fruit of choice, or vanilla extract or powder. My preferred is cacao powder and nibs!
Enjoy as is, on top of coconut yogurt, or with dairy-free milk! This would work in just about any scenario regular granola would.
Store leftovers in an airtight container at room temperature up to 2 weeks or in the refrigerator for 3 weeks. Transfer to the freezer for longer-term storage (up to 1 month).