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vegan, gluten-free, easy, fruit-sweetened, snacks, sweet · July 7, 2016

Lemon Vanilla Bean Rawnola

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A chewy delicious lemon snack to love! Lemon Vanilla Bean Rawnola is the perfect citrusy-sweet snack or smoothie bowl topping. Vegan, gluten-free, so easy!

Lemon Vanilla Bean Rawnola | Vegan & Gluten-Free

If you read my last post, you know that I recently went to Oregon. And it was awesome…mostly. 98% awesome. But let’s talk about the other 2% for a moment…

Lemon Vanilla Bean Rawnola | Vegan & Gluten-Free

Storytime.

Somehow, somewhere between Florida and Oregon my external hard drive that I keep all of my blog photos and videos and Adobe files and random projects and pretty much my entire life on stopped working. It could have been when I shoved it in the bottom of my backpack with an iPad and a laptop on top of it and carried that bag with me everywhere for 5 days straight. Maybe.

Luckily the peaceful yoga/trees/sunshine vibe of the trip prevented me from panicking too much while I was there, but you better believe I shipped that thing off to the data recovery dudes the day I got home! It appears to be a hardware issue (a.k.a. the port where the cord plugs in looked as if an angry person haphazardly jammed a screwdriver into it repeatedly).

I’m actually surprising myself with how zen I am about the whole thing. Every once in a while it just hits me like “AHHHHH I COULD LOSE EVERYTHING!!!” But most of the time–zen.

So all fingers crossed that the data recovery guys are successful, and my hard drive makes a full recovery. Although it certainly will not be a cheap recovery. They take advantage of the  panicked desperate nature of the situation and a charge a shocking amount for these things. But just the thought of losing all those photos and the 3/4 finished ebook that’s on there makes me want to cry, so I guess it’s worth it.

Question for my blogger friends: How do you store the massive amounts of files that come with food blogging? In retrospect, putting everything on one single rectangle of plastic and metal seems rather idiotic, so I’m considering new methods. All tips appreciated!

Lemon Vanilla Bean Rawnola | Vegan & Gluten-FreeLemon Vanilla Bean Rawnola | Vegan & Gluten-Free

Lemon Vanilla Bean Rawnola

Right now I’m very thankful I do not work 3 months in advance when it comes to recipe creation or I would be feeling quite lost. I made this deliciously citrusy Lemon Vanilla Bean Rawnola just a few days ago, so it was completely unaffected by the whole situation.

I originally created it to be the topping for a delicious pudding bottom that is coming soon, but it’s so tasty as a snack all it’s own that I had to give it it’s own post and video.

A chewy delicious lemon snack to love! LEMON VANILLA BEAN RAWNOLA {#vegan} >>>Click To Tweet

Lemon Vanilla Bean Rawnola | Vegan & Gluten-Free

Lemon + vanilla deserves a spot in the flavor pair hall of fame I think. Right next to lemon + blueberry. And lemon + chocolate. And lemon + ginger. It’s a crowded place.

>>> Click below to pin <<<

Lemon Vanilla Bean Rawnola | Vegan & Gluten-Free

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Lemon Vanilla Bean Rawnola

★★★★★ 5 from 1 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
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Ingredients

Scale
  • 1 cup rolled oats
  • 10–14 pitted Medjool dates
  • 1 tsp lemon juice
  • zest of 1 lemon
  • 1/4 tsp vanilla bean powder

Instructions

  1. Combine all ingredients in a blender or food processor (a food processor actually works best).
  2. If using a blender: blend on low speed stopping occasionally to shake and redistribute. Continue until it starts to clump together.
  3. If using a food processor: Process until it starts to clump together.
  4. Be careful of over-blending/processing and ending up with a giant ball of rawnola.
  5. Transfer to a container or jar. Keep in the fridge. It will get harder over time.

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Tag @feastingonfruit on Instagram

For a lemon-less but still chewy delicious topping…Oat Rawnola!

Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.com

Looking for more lemon? These Lemon Poppyseed Muffins are one of my favorites!

Vegan Lemon Poppy Seed Muffins (gluten-free + oil-free) - FeastingonFruit.com

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In: vegan, gluten-free, easy, fruit-sweetened, snacks, sweet · Tagged: 80/10/10, citrus, lemon, medjool dates, no-bake, raw, rolled oats, granola, hclf

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Comments

  1. Casey says

    July 7, 2016 at 8:08 pm

    I am such a sucker for anything lemon. I love the idea of rawnola, and these photos are gorgeous, light, and make me want to bathe in the sun. <3

    Reply
    • Natalie says

      July 8, 2016 at 12:16 am

      Me too on the lemon part, it’s such a lovely flavor! And thank you, yes the Florida sun was on my side with these 🙂 I hope you are having some wonderful summery weather over there too!

      Reply
  2. Maria says

    July 8, 2016 at 3:36 am

    Lovely flavours with the ingredients lime plus vanilla… nice recipe(:

    Reply
    • Natalie says

      July 8, 2016 at 4:18 pm

      I love these flavors together too, vanilla + just about anything is so delicious in my opinion! Thanks Maria 🙂

      Reply
  3. audrey @ unconventional baker says

    July 8, 2016 at 2:45 pm

    Oooh, that sounds yummy! And you’re right — lemon has so many suitors…

    About the file storage — that’s something that stresses me out quite regularly. My computer became so overloaded (right at the time I was about to release that book) that it became completely dysfunctional. So I had to remove all my files from it and put them onto a backup drive. That made me feel really anxious though. Somehow, even though I know my computer could also conk out at any moment, the tiny external box that a hard drive is gives the appearance of being risky. And so I have 2. I do a backup onto one, and then back that one up onto another just to be safe.

    At one point my husbands external drive died with all his files, so I understand the scary risk involved (hence 2 drives). I also tried out a remote backup option to my hard drive via wifi that a friend strongly recommended at first — ended up losing all my files because the internet cut out for a moment while it was backing up (eek) — luckily my husband was able to recover the files somehow that time, but I don’t trust that kind of backup setup at all now.

    So 2 drives — doing backups of backups. I’m also debating getting a remote online file storage system somehow in addition just to be safe, but am worried about the astronomical costs because of all them photos 😮

    Good luck with recovering things! Fingers crossed for you over here.

    Reply
    • audrey @ unconventional baker says

      July 8, 2016 at 2:46 pm

      *hard drive = backup drive…

      Reply
    • Natalie says

      July 8, 2016 at 4:34 pm

      I have reached the same point with my computer, constantly at max capacity even with the backup drive there. I really need to upgrade computers, but that’s so pricey. I agree, I hate having to have everything externally. It just feels like so much more could go wrong that way. But necessary.

      So I have one back up drive that just automatically backs up everything actually ON my computer, but since not everything fits on my computer I have to have another that I just do manually. I’m assuming you mean the same thing, but have a duplicate copy on another backup drive just to be safe. That seems like the only way to go, I just worry about keeping them identical and getting confused.

      Yes I was considering some sort of remote/cloud thing too, just for an off site copy of everything, but they are quite expensive. Plus most of the mainstream companies don’t offer more than 1 TB which will not be enough for all the photos I have. I think I will just go with the 2 hard drives for now. It’s shocking how many files blogging creates ?

      I just got an email from Seagate saying they could recover it YAY!! So now I just hope they can send it back to me before my computer maxes out again lol. Thanks for sharing your setup!

      Reply
      • audrey @ unconventional baker says

        July 8, 2016 at 4:55 pm

        Yay — so glad they can recover 🙂

        I have two My Passport external drives. One is black and I keep it handy at all times to throw files back and forth, and do a backup on that as well every so often. All my files are on there. Then I have another My Passport external drive but red — that’s the backup of the backup. So to do a backup of a backup I basically first back everything up to black. Then plug them both in (I have multiple usb ports on the mac) and do a backup of the entire system, black drive included, onto red. So color coding so I don’t get confused 🙂

        The only trouble is I’m really lazy with technical stuff and have to be reminded to do backups of backups of backups 😀

        Reply
        • Natalie says

          July 8, 2016 at 4:58 pm

          Oh got it, that makes sense! I actually didn’t know you could do that, backup with an external drive included. Very helpful! I’m pretty sure I have 2 USB ports. Oh I am the worst at remembering too…and getting really annoyed at that little thing for reminding me all the time. “I know I haven’t backed up in 54 days, quit judging me for it!!” lol

          Reply
  4. Sarah | Well and Full says

    July 8, 2016 at 7:34 pm

    THANK YOU for asking about file storage. I’ve been reaching my computer’s max capacity for storage and I’m freaking out about what to do. I might take Audrey’s advice…. get two external hard drives and back up on that. Ahh it’s so stressful though. I’m going to check back here to see if any other experienced bloggers have some good advice too.

    Reply
    • Natalie says

      July 8, 2016 at 8:48 pm

      Can someone just make a computer for food bloggers with like 10TB of storage please!! I know it’s so frustrating, I just keep emptying my trash can buying time before I have to find a new solution. I can’t imagine how many files bloggers who have been going for like 5 years must have? I think the 2 external hard drives is what I’m going to try. It’s not simple but it’s safer at least!

      Reply
  5. Gaddemon says

    July 9, 2016 at 5:36 am

    Hey Natalie, the recipe sounds too good! I’m gonna try this. For the file storage problems my hubs recommended using clouds, we really like Dropbox, and once in a week/month I would synchronize it with another cloud like Google drive. And I also keep my important things on my computer as well so basically I have the most important things at 3 different places. Hope it helps X

    Reply
    • Natalie says

      July 9, 2016 at 4:08 pm

      This is really helpful advice! The cloud storage seems much simpler which I like, my main concern is that I think the max storage offered by Dropbox or Google drive is only 1 TB which I know I will exceed sooner or later. Have you had that issue? Using two different services is smart though just in case something glitches. Thanks for sharing your method 🙂

      Reply
      • Gaddemon says

        July 9, 2016 at 4:24 pm

        Yeah, sadly the storage is usually limited, e.g. my Dropbox account is almost full so I upload there only the most important things, and I also have a Box account which gave a bigger space… I hope you can get your files restored, waiting for it must be frustrating!

        Reply
        • Natalie says

          July 9, 2016 at 4:29 pm

          They actually have emailed me now and said that they can get them back, which is awesome news!! Now I’m just waiting for them to process and ship it to me and stuff. But still, big relief. Yeah I’m sure there have to be cloud services out there that offer more, I’ll shop around 🙂

          Reply
  6. The Vegan 8 says

    July 9, 2016 at 10:38 pm

    Oh wow, Natalie, I would totally have panicked! I’m so glad to read your above comment that they are able to get you everything back! I actually don’t back up anything, totally stupid, I know, but I actually have just talked to my husband about figuring out how to back all this stuff up recently, so I need to do it. I’m totally clueless about how all that works so I will have to figure it out.
    On to the recipe, looks amazing. LOVE lemon and love vanilla, so combining the two for a perfect summery rawnola, is just perfection! I love all that lemon zest and I bet the smell is amazing. I love, love the smell of lemon, who doesn’t right? I love the simplicity too. I’m FINALLY making your mint chocolate bars this weekend for my daughter. I’ve had the dates for awhile but I have the worst habit of getting sidetracked and forgetting things and then I’ve been pretty sick for the past 8 days, but I’m feeling better now and want to make these so she can have them for school this week!!

    Reply
    • Natalie says

      July 10, 2016 at 1:55 am

      Yes I am feeling very relieved now! You don’t back up at all!?! Whoa, living on the edge over there lol! I ran out of room on my computer months ago and was forced to start. I hope you come up with a system soon, that would freak me out. File management is so annoying. But I think Audrey’s recommendation in the comments above is what I’m going to try next.

      I know lemon is technically a winter fruit, but it just has that summer zing that I am obsessed with right now! Two of my favorites flavors too, I almost wanted to throw blueberry in the mix because all three together are so wonderful 🙂

      Oh no, being sick sucks, especially in the summertime. I’m glad you are on the getting better side of things now though, 8 days is a long time! Well if the bars happen then I hope Olivia loves them! I’m amazed she’s back to school again already, but they are a perfect snack for that 🙂

      Reply
  7. Aimee | Wallflower Kitchen says

    July 10, 2016 at 10:16 am

    Oh no! Right… I’m going to go and backup my files right now! I would freak out if that happened. I really hope it gets fixed, fingers crossed for you <3 I have an external hd that I tend to keep everything stored on but I'm so disorganised and files end up all over the place, really need to get that sorted and make sure I back them up more. Thanks for the warning!

    Anyway, I've been drooling over this rawnola from the photos on your social media accounts and the recipe is fantastic, as always. I can imagine this over ice cream – YUM.

    Reply
    • Natalie says

      July 10, 2016 at 4:34 pm

      I think that’s what I dislike about external drives, it’s just more files and folders and places to lose things. And who has the time to stop everything for a day and go back and organize the old stuff!? lol I should, I really should. But if nothing else, let this be a warning to make backups of your backups, that’s what I’m going to start doing. And at this point they did say they could recover it all, yay! Now just waiting.

      Thank you Aimee! Most of the rawnola consumption in my life happens with ice cream 🙂 You have so many wonderful ice cream flavors to choose from, I think lemon would pair well with lots of them!

      Reply
  8. Lucie says

    July 10, 2016 at 1:17 pm

    Oh no! That’s awful Natalie, I’m so sorry. Hope they can extract the data! Today’s electronics is so fragile, I’m so paranoid about something like that happening all the time. Though I often don’t act on that paranoia (oops). I try to back up my blog stuff to an external drive and an online storage place but I also hear good stuff about Crash Plan or whatever that service is called – it backs up your computer in real time. On a completely unrelated note, I LOVE the lemon touch in this rawnola of yours!!!

    Reply
    • Natalie says

      July 10, 2016 at 4:38 pm

      Hahaha I know exactly what you mean! “I’m really freaked out that I might lose everything…but I don’t really feel like dealing with all this backing up stuff either.” I think I’m just really optimistic…yeah that’s it 😀 Hmmm I’ll look into Crash Plan, someone else doing it periodically that I don’t have to remember to do sounds good. But I hate adding in one more monthly/yearly fee, there are so many of those in the world of blogging. Thanks for the tip though. And thank you, I’m loving the lemon too!

      Reply
      • Lucie says

        July 29, 2016 at 10:37 am

        Yup, exactly :D. I agree that yet another recurring fee is a pain. That’s why I never got it. But I might be ripping my hair out once I lose something that I haven’t gotten around uploading to Dropbox or something.

        Reply
  9. Laurina Roo @sweetenedbyplants says

    July 10, 2016 at 9:28 pm

    Ohhhh no Natalie!! I really hope everything gets recovered and the beautiful people above have given you plenty of ideas for the future!

    As for the lemon and vanilla flavour combo!! Definitely on the wall of fame! Can’t wait to give this a try, it just sounds super delicious! I’m a fan for all things Lemon, especially a good lemon pie!

    Reply
    • Natalie says

      July 10, 2016 at 11:35 pm

      At this point I’m pretty sure they can recover every, thank goodness!! Yes so many ideas above, I knew it must be a common blogger problem 😀 Mmmm now I want lemon pie <3 Especially with coconut whip on top. Or lemon bars. Or even just lemon nicecream, I've been making that a lot lately. Oh man, so many good lemon things. And now I want to toss some vanilla into all of them 🙂

      Reply
  10. Eva says

    July 11, 2016 at 3:02 am

    Thank you for another yummy recipe, Natalie! It’s a super treat and worked out well. I can’t wait to try it with oranges, too.

    I don’t know what kind of web hosting setup you’re using, but some companies offer unlimited storage; Bluehost and HostPapa are the 2 I have direct experience with although there are plenty of others. If you create a folder specifically for backups, you’ll have your own cloud storage for no additional fees. Because those files won’t be using any bandwidth to speak of (you’ll be the only one accessing them) you won’t be causing the hosting provider any issues because for them, storage is cheap while bandwidth is expensive.

    Uploading them is easy via FTP. I use Firefox as my browser and use an addon called FireFTP. I create a folder on my PC where new data is stored and upload to my webhost backup folder once a month, although you will determine the schedule that suits you best. Start the upload before you go to bed and let it run while you sleep. You can choose to disconnect the FTP connection once the uploads finish and the connection sits idle for X amount of time.

    Cheers!

    ★★★★★

    Reply
    • Natalie says

      July 11, 2016 at 5:06 pm

      Yay!! I’m so happy it turned out well 🙂 And orange rawnola sounds awesome!

      Hmmm that’s a very interesting method I had not thought of. And much much cheaper than paying for a separate cloud storage provider. I’m not super familiar with FTP although I do know a little bit and I’m sure I could figure it out. I’ll have to check with my host since I am no longer with bluehost, but thanks for the tip!

      Reply
  11. Becky Striepe says

    July 11, 2016 at 4:22 pm

    Oh my gosh, this is genius! I used to make my own granola, but the baking takes forever. This looks so quick and easy!

    Reply
    • Natalie says

      July 11, 2016 at 4:56 pm

      Yep, it’s like granola’s super fast and easy cousin 🙂 But chewier. Plus summertime = try no to turn the oven on as much as possible, so it’s perfect for that too!

      Reply
  12. Jenn says

    July 11, 2016 at 4:52 pm

    I’m so glad they were able to recover everything for you! Very scary. Unfortunately, I’m over here living on the edge just like Brandi. I have never back anything up. I know that’s so dumb!! I mean, I have backups of the blog just in case, but not of my computer. Luckily, I don’t work too far in advance either – a couple weeks at most usually. But, now you’ve scared me and I might have to put a plan in action.

    I LOVE this lemony granola! LOVE lemons! I have a lemon delight hitting the blog soon too – perhaps tomorrow. This granola would make an amazing additoinal topping to my recipe…hmmmmm. 🙂

    Reply
    • Natalie says

      July 11, 2016 at 5:00 pm

      Back away from the edge and back up your photos lol! Yep the auto backups of my actual blog has been somewhat comforting to me to throughout all of this. If all else fails I could always download the photos from there I guess. And honestly if my computer’s hard drive was big enough to handle it I probably never would’ve started backing up either. But defintely a good idea!

      Well now I’m very intrigued by this upcoming recipe because I love all things lemon and I also usually love things that require toppings! 🙂

      Reply
  13. Cadry says

    July 11, 2016 at 7:24 pm

    Oh, no! That is such a horrible feeling. My laptop died once, and I lost everything – years worth of pictures. It was so sad. I hope the tech people are able to recover your data. I have gotten in trouble from tech people that I have too many pictures on my computer, but it is hard when you’re a food blogger. You never know what pictures you may need again later. I’d like to figure out a different system. After losing everything once, I now back up my computer on an external hard drive regularly. Once a day is ideal, but I don’t usually get to it quite that often.

    Reply
    • Natalie says

      July 12, 2016 at 2:00 am

      Oh that’s terrible! I have nightmare’s about that sort of scenario, you’ve made me even more determined to find a better system. Especially for photos, those are irreplaceable and we have SO many of them as bloggers! Luckily since it was mostly a hardware issue they have said that they can recover it, but I think it was a good wake up call for me anyways. Wow once a day is really good! I’m doing well to back up once a week lol.

      Reply
  14. Laura says

    July 12, 2016 at 1:24 am

    1) Let’s just talk about Oregon. How dreamy and delightful is it?!?! I loved it when I was there a couple of years ago. But ironically, I also had a technology malfunction and the charging port of my iPad was a done deal. And nearly $200 USD later had a new little piece of plastic. I feel you.
    2) Let’s talk about this rawnola. I have never made rawnola. But I feel like I would totally love it, and it would go in that category with nut butters and fresh berries, where I eat it in slight excess and am not good at practicing restraint. Ooops!
    3) Let’s talk about file storage. I have an external hard drive where I do a weekly/bi-weekly backup of my whole computer. Just plug it in and start Time Machine, and away it goes. Then, I have a second backup drive, where I just drag and drop important blog files, like my new photos, or the updated version of projects I’m currently working on. It means I have two backups of really important stuff and one back up of my full computer. But it doesn’t mean I never worry about it anyway haha . . .

    Reply
    • Natalie says

      July 12, 2016 at 2:05 am

      That is SO WEIRD! The portland energy just ruins electronic ports somehow lol. But it is still an amazing place! If it would stay summer all year round I would happily move there, I’m not sure about the winters though.

      You’ve never made rawnola?!? Knowing you are your recipe style, it seems like something you would love! Plus it’s a great platform for flavor experimentation, I would love to see what sorts of flavors you come up with 🙂 And actually berries and rawnola and nut butter allotter would be very good and very additive!

      So your system sounds almost identical to mine except one very important difference which is that my Time Machine back up drive doesn’t include my second backup drive, only my actual computer files. I am going to switch to your system as soon as I get my drive back, it sounds like a good plan. Oh there is no amount of backups that would guarantee no chance of loss, but the more backups the better 🙂

      Reply
  15. Mel | avirtualvegan.com says

    July 13, 2016 at 5:10 am

    You know how much I love your original rawnola and the lemon and vanilla in this one make me so excited! If i actually had a lemon I would be making it right now. I need to wait patiently.
    As for backups, I worry about it all the time. My site is backed up daily by my host and I pay for a another backup derive too, just in case. I had everything on my laptop until very recently then it got so full it started acting very weird so i had to take everything off it. Now it’s all on a hard drive but I worry about it so much. I think I’m gong to buy another so I have 2 backups ‘just in case’. Just imagine if we carry on blogging for like the next ten years we’ll be up to our ears in hard drives! lol
    I’m so glad to hear that your data can be retrieved. I would have had a complete panic attack when that happened in Portland!

    Reply
    • Natalie says

      July 13, 2016 at 4:10 pm

      It’s very similar to the original, just subtly tangier. Still awesome with green smoothies and smoothie bowls 🙂

      It’s scary worrisome stuff! Yeah I have my site backed up through my host too, so at least that wouldn’t have been affected even if my hard drive was not repairable. But I had the same issue–my computer got too full so I had no choice but to switch to externals. There just seems like way more things that can go wrong with externals, I am going to go to two as well now. I wish there was a good cloud storage option too, but all of them seem too small and too expensive. Oh I know, I don’t even want to think about how many photos I’ll have by then? Thanks Mel!

      Reply
  16. Mandy says

    July 14, 2016 at 7:48 pm

    Oh, my goodness! I am SO glad they were able to recover everything! Just reading about that stressed me out – eeep! Looks like you also got some great advice regarding backing up files.
    This rawnola looks amazing!!! I’m so obsessed with lemon AND vanilla – it’s such a dreamy combo and so perfectly summery! Especially with the lemon zest. I’ve been making an oat-free rawnola which is by no means low-fat because it has nuts, but I NEED to try making it again with your lemony twist! <3

    Reply
    • Natalie says

      July 14, 2016 at 10:18 pm

      Nutty rawnola sounds delicious too, or I even imagine hemp seeds would be good! Whatever it takes to make those chewy little morsels, nicecream and smoothies are so much better with them. The lemon version isn’t took crazy different from the original, but it’s easy enough and zesty enough that I like the addition. And yes i was SO relieved to get that email! I always love starting these kinds of discussions too, there is usually someone who has been there, done that, and has good tips 🙂

      Reply
  17. Linda @ Veganosity says

    July 14, 2016 at 8:54 pm

    BUMMER! I’m so sorry, Natalie. Positive vibes are being sent that your hard work is fully recovered.

    I’ve never put lemon and vanilla together, but I can totally see how they would be amazing in one crunchy jar of granola. This looks and sounds like the perfect breakfast or snack. Love it!

    Reply
    • Natalie says

      July 14, 2016 at 10:25 pm

      Thank you for the positive vibes Linda! They have emailed me now saying they could recover it all and are shipping it back, yay!! Definitely a lesson learned from this whole situation though. I’ve been overlooking the lemon + vanilla thing until now too for some crazy reason, but it’s wonderful! Add blueberry to the mix and you’re really got something spectacular 🙂

      Reply
  18. Alisa Fleming says

    July 16, 2016 at 3:08 pm

    I can’t believe this has just 5 ingredients! It looks so complex and flavorful.

    Reply
    • Natalie says

      July 16, 2016 at 5:05 pm

      I think that’s why I’m so rawnola obsessed, it’s so simple but SO good! Thanks Alisa 🙂

      Reply
  19. Ceara @ Ceara's Kitchen says

    July 16, 2016 at 8:01 pm

    Love this rawnola!

    And so sorry about your hard drive!! I keep all my blog files on my hard drive too and its my biggest fear something will happen to it!! Keep us updated on getting your files back!

    Reply
    • Natalie says

      July 16, 2016 at 9:06 pm

      Thanks Ceara! I was really lucky and they could recover everything, yay!! But it definitely gave me the scare I needed to step up my backing up game lol.

      Reply
  20. ourdocuments.gov says

    November 7, 2016 at 12:59 am

    I feel like you could probably teach a class on how to make a great blog. This is fantastic! I have to say, what really got me was your design. You certainly know how to make your blog more than just a rant about an issue. Youve made it possible for people to connect. Good for you, because not that many people know what theyre doing.

    Reply
  21. Stacy says

    December 12, 2016 at 6:45 pm

    This recipe is DELICIOUS!!!! I didn’t have vanilla bean powder, so I used 1/2 tsp of cinnamon, still delicious! Next time I will have the powder.

    I put this on top of a fruit medley: “raw”Apple pie, bananas, raspberries and blackberries. The lemon granola added a delicious and refreshing topping….a truly MUST keep recipe. THANK YOU

    Oh, my allergies don’t thank you…lmbo, I dealt with the stinging (from the lemons, can only have so much citrus and pollinated fruit), but was in sheer heaven!

    Reply
    • Natalie says

      December 13, 2016 at 1:17 am

      I am so so happy you liked it Stacy!! Cinnamon is never a bad idea, you can use a dash of vanilla extra instead as well though if you don’t want to/can’t find the powder. Mmmm that sounds like a lovely little fruity snack! Interesting about the citrus thing, I’ve never heard to that, but I have this rawnola recipe that is citrus free if you (and your allergies!) prefer for next time: https://www.feastingonfruit.com/oat-rawnola-healthy-cookie-dough/

      Reply
  22. Kristina says

    July 26, 2018 at 1:17 pm

    What kind/brand vanilla powder do you use? Any recommendations? Thx.

    Reply
    • Natalie says

      July 26, 2018 at 8:49 pm

      I usually use the Terrasoul brand for vanilla bean powder. Or Sunfood is good too, but pretty pricey😬

      Reply

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I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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