Maple Toasted Rawnola


2 cups of pitted medjool dates
2 cups of rolled oats
2 cups of raw dried coconut flakes
3 tbsp pure maple syrup


Preheat oven to 180°C. In a high speed blender or food processor add dates first, then the coconut and add the oats on top (don’t add maple syrup yet). Pulse rather then blend until mixture is combined together. Spread mixture evenly onto an oven tray then pour on the maple syrup. Lightly toss to ensure the mixture is well coated.

Place tray into the middle of the oven for 10 minutes. (Keep an eye on the mixture and toss it at least once in that time, if it is browning too fast then toss it and turn the heat down).

When the mixture is done allow it to cool slightly and then add it to a glass jar and store it in the fridge, better yet put the warm mixture on ice cream or your smoothie bowl straight away and enjoy.

Note: To make plain (untoasted) rawnola – drizzle a small amount of maple syrup while pulsing to taste.

Store for up to two weeks – if you can keep it that long!

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