Cinnamon Sunflower and Sesame Seed Rawnola

by | Aug 29, 2017

Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com

A spin on traditional baked granola, this Cinnamon Sunflower and Sesame Seed Rawnola is just as delicious (if not more) and has some much-desired perks. Rather than processed and refined ingredients, this cinnamon-spiced rawnola is both chewy and crispy, made with whole-foods, vegan, gluten-free, refined-sugar-free, and oil-free.

It seems as though there has been a constant flow of rawnola from my Vitamix to the freezer the past few months. I love them because they’re:

  • made with minimal, whole ingredients
  • only take approximately 10 minutes
  • completely raw, and if made with sprouted ingredients like mine, are providing even greater nutrients and optimizing digestion
  • nourishing, yet satisfying even for a dessert
Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com
Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com

That’s what I love about the freedom that is found in eating the foods God designed, the way or as close to that as possible. Both fully-satisfying and leave you feeling energized, life-promoting, and just straight-up delicious!

As I’ve grown throughout my journey I’ve come to realize one (out of many) truths – the importance of continually striving for optimal health.

Choosing those Genesis 1:29 foods and being intentional with what I put in, on, and around my body has brought such freedom. Seeking His guidance and being mindful. There is a constant outpouring of quick-fix, nutrient-poor food products that have no or very few benefits, even “healthy” granolas. It has been so rewarding to get back to the basics and be intentional with what I choose to eat in order to pursue that optimal health. This Cinnamon Sunflower and Sesame Rawnola being one of my staples.

This rawnola with sprouted buckwheat, sunflower, sesame, and chia seeds does just that. Dates (aka God’s candy) are a go-to base for me and the warm cinnamon-spice elevates it from plain-jane granola to “holy smokes this is good!” granola.

Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com
Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com
Cinnamon Sunflower and Sesame Seed Rawnola | A quick 10-minute take on a baked granola. Chewy and crispy, a sweet cinnamon-spice, and made with whole-foods. Vegan, gluten, refined-sugar, and oil-free! | simplytothrive.com

How to make without measurements:

  1. To make this delicious and quick rawnola, you’re looking for a mixture that easily sticks together. Start by blending the dates into small pieces and then adding about double the amount of total seeds. Grind the mixture up until starting to become incorporated.
  2. Continue until you’re able to reach a mixture that easily sticks together. If it is too dry, add an additional date or too. If it is too sticky from too many dates, simply add additional seed of choice.
  3. Use the ratio of buckwheat to sunflower to sesame that you’d like. Vary it each time you make, and have fun creating your own unique rawnola.
  4. For the cinnamon, start with a small amount and after mixing and tasting, add additional if desired.
  5. Mix in extra whole seeds with your hands if you like more texture and break up into pieces to either dehydrate or freeze.
Cinnamon Sunflower and Sesame Seed Rawnola
 
Active time
Total time
 
A cinnamon-spiced spin on traditional granola. Both chewy and crispy, vegan, whole-food-based and gluten, refined-sugar, and oil-free. Perfect eaten as is or on top of nice cream!
Author:
Serves: about 4-5 cups
WHAT YOU'LL NEED
  • 5-6 large fresh dates, pitted, or dried soaked in water until soft
  • ½ - 1 cup sprouted buckwheat, dehydrated preferrably
  • ¼ - ½ cup raw sunflower seeds, optional to soak overnight and dehydrate
  • ¼ - ½ cup raw sesame seeds, optional to soak overnight and dehydrate
  • ¼ cup chia seeds
  • 1 - 2 teaspoons ground cinnamon
  • pinch of salt
  • Extra as optional mix-ins
HOW TO MAKE
  1. Begin by blending the dates into small pieces in a high-speed blender like a Vitamix, or food processor.
  2. Add in the seeds, looking for about a 2:1 to 3:1 ratio of total seeds to date pieces. I typically like about equal parts buckwheat to the other seeds combined. Use the amounts above as a guide, feel free to be flexible with the amounts of buckwheat vs sunflower vs sesame.
  3. For the cinnamon, I recommend starting with a smaller amount of cinnamon and then adding additional after blending and tasting if desired.
  4. Blend together so it grinds down, stirring at least once. You're looking for the mixture to be sticking together and can be ground to the consistency that you like. I like mine to be almost to the texture of a nut butter, while still leaving some pieces. If the mixture is not sticking together well try blending in an extra date or two.
  5. You can leave the rawnola as is or mix together with any additional whole seeds in a mixing bowl. I love this just to add extra texture. At this point taste and add extra cinnamon if desired, as well as a pinch of salt to enhance the sweetness.
  6. Once mixed thoroughly, either dehydrate or simply spread on a parchment-lined sheet and freeze for 5-10 minutes until firm.
  7. Eat as is or use it to top something like nice cream! Enjoy!
NOTES
If dehydrated, store sealed at room temperature. If frozen, keep in the freezer or the fridge.
*For those that are new here, I focus on showing how to create recipes without measurements and hope to encourage you to view my recipes, and all recipes, as inspiration. Not being confined and learning the “art” of creating your own! Please, contact me if you have specific questions.

Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!

God bless,

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