Vanilla Protein Rawnola: A little self-care moment in the morning
author
Julia Müller
Published
March 31, 2026
Vanilla for breakfast? Absolutely.
This vanilla protein rawnola is what happens when pure nutritional power meets creamy, sweet lightness—and honestly, it’s a real game-changer. We wanted to create a breakfast that’s not only nutritious but also gets you excited for the morning!
These are crunchy clusters made from rolled oats, nuts, and a total of over 50 g of high-quality protein—for an energetic start to your day. A subtle hint of vanilla from our Protein 35+ Active rounds it all off—mild, aromatic, and heavenly light.
Perfect in smoothie bowls, mixed into yogurt, with plant-based milk, or simply enjoyed straight from the jar (we won’t tell anyone). This recipe turns meal prep from a chore into a little self-care moment. And best of all: it’s super easy!
Ingredients
160 g dates , pitted
60 g walnuts
50 g almonds
90 g fine rolled oats
25 g shredded coconut
25 g HER ONE Protein 35+ Active (approx. 3 scoops)
1 pinch of sea salt
Preparation
It's best to use a food processor (with an S-blade).
Important: Use the pulse function most of the time to ensure you end up with nice crumbs instead of a sticky paste.
1. Prepare the dates: Soak the pitted dates in hot water for about 10 minutes. Then drain the water and let the dates drain thoroughly. This step makes them extremely soft and maximizes their stickiness.
2. Chop the nuts: Start by adding the walnuts and almonds to the food processor. Pulse for about 3 seconds, until they are coarsely chopped. Remove the chopped nuts and set them aside for a moment.
3. Blend the base: Now add the soaked dates along with the HER ONE Protein 35+ Active and a pinch of salt into the blender. Blend everything into a smooth, sticky paste.
4. Dry ingredients: Place the rolled oats, shredded coconut, and the reserved nuts in a large bowl. Work the date paste into the mixture using your hands or a fork until all the ingredients are well combined. The mixture should form small clusters but remain soft and easily moldable.
Tips for Perfect Results
The right consistency: If the mixture is too dry, add a little water and pulse again.
Storage: Rawnola will keep for up to 2–3 weeks in an airtight glass container in the refrigerator. It tastes even crunchier when served cold!
Crunchy option: If you prefer classic granola, spread the crumble mixture on a baking sheet and bake it for about 35 minutes at 110°C (convection). This removes any remaining moisture and intensifies the nutty flavor without affecting the protein sources.
The Protein 35+ Active can be baked for a short time at a low temperature without compromising the protein sources. We recommend no longer than 40 minutes at a maximum of 110°C.
