Sometimes I try weird things because I’ve learned that often the weird combos are pretty good. Like putting kale in granola. That’s weird, right? Right. But it’s also oddly good.
Now, I’m not the first person to try this. I first heard of the idea from Melissa over at Well Fed. If you’ve never tried any of her recipes, you’re really missing out. Anyway, I saw her recipe for Green-ola (clever, no?) and it piqued my interest. I did a little searching around and saw you can indeed buy greenola.
But why buy when you can make stuff yourself?
So I gave it a shot and guys, it totally works. I know, you’re scrunching up your nose right now. Granola is meant to be sweet and why do you healthy weirdos have to put kale in EVERYTHING? Because we’re weird. You really answered your own question.
After I made Mel’s version, I decided to change up a few things but I kept the kale. Because let me tell you, spinach in granola is NOT a good idea. Believe me on this one. Kale is really the best option because it’s a nice sturdy leafy green that turns crispy when baked. And to be even more specific, you want Lacinato kale, sometimes called Tuscan or Dinosaur kale, because it’s easier to handle than regular kale.
Alright, ready to get weird and green with your granola? Of course you are! Let’s do this.
Green Granola- Based on Melissa Joulwan’s Well Fed Grain-free Kale Granola
- 1 cup sliced almonds
- 1/2 cup pistachios, shell removed and roughly chopped
- 1/2 cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1/2 cup dried cranberries (try to find unsweetened cranberries or ones sweetened with apple juice)
- 1 bunch of Lacinato or Dino or Tuscan kale, stems removed and chopped (about 4 cups worth)
- 2 tbsp coconut oil
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 1 tsp salt
- Preheat oven to 350 and line a baking sheet with parchment paper or a Silpat. Wash and dry the kale and then spread evenly on the baking sheet. Bake for about 10 to 15 minutes until the kale is just starting to crisp. Watch carefully because it can burn easily. Remove from oven and allow to cool.
- Mix the nuts, seeds, and coconut flakes together in a large bowl. Add the cinnamon and coconut oil and stir to coat everything in oil. Line a separate baking sheet with parchment paper or a Silpat and spread the nuts and seeds out evenly. Bake for five to seven minutes.
- Remove from the oven and put back into the large bowl and add the dried cranberries. Stir to mix everything. Take the cooled kale and crumble it up into smaller bits. Don’t grind it into a dust, just break it up into smaller flakes. Add the kale flakes to the bowl and stir one more time.
- Put everything back on the baking sheet in an even layer and drizzle with the maple syrup and sprinkle with the salt. Bake for another seven minutes, then remove and let it cool completely. Store in an airtight container on the counter for about a week.