This week, I caught "MAKE EVERYTHING WITH PUMPKIN SPICE"-Fever. So I roasted pepitas with ghee and a pumpkin spice blend, amped up with a smidge...Read More
The other day, my friend Jen — who is one of those people with good taste, a quick laugh, and the neat trick of making being cool seem effortless — was raving about this stuff called Greenola. It’s a commercially-produced, grain-free granola with bits of kale included in the salty-sweet nuggets. She let me try a bite, and I agreed: it was delicious! But it was also pretty pricey for a very small container. After I took a look at the ingredients list, I was sure I could recreate a home version. Here it is: Grain-free kale granola with kale, a.k.a., Green-Ola!
This once-in-a-while snack has everything: crispy nuts, a touch of sweetness, a salty tang, and kale. What’s not to like?!
Grain-Free Kale Granola, aka, Green-Ola
Makes about 3 cups | Prep 5 minutes | Cook 25 minutes | Not Whole30 approved
6 cups chopped raw kale
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup unsweetened coconut flakes
1/4 cup sesame seeds
1 tablespoon coconut oil, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 cup pitted dates, about 9
1/4 cup raisins
2 tablespoons honey
1 teaspoon salt
Preheat oven to 375F. Cover a large baking sheet with parchment paper and spread kale on sheet in a single layer. Bake for 10 minutes or so, until crisp and just beginning to brown. Set aside to cool.
Coarsely chop the almonds and walnuts; place in a large mixing bowl. Add the pepitas, coconut flakes, and sesame seeds. In a small bowl, add the cinnamon and nutmeg to the melted coconut oil and stir to combine. (Mixing the spices with the melted fat makes the flavors “bloom.”) Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula until everything is combined and coated.
Spread the nuts on the baking sheet and roast in the oven for 5 minutes. Meanwhile, finely chop the dates and place in the large mixing bowl, along with the raisins. Remove the nuts from the oven and add to the bowl with the dried fruit. Mix to combine, then drizzle with the honey, and mix again. Add the crispy kale and mix one more time. Spread in a single layer on the baking sheet, sprinkle with the salt, and return to the oven. Roast 5-7 minutes, stirring occasionally, until everything is crisp and toasty.
Remove from the oven and allow to cool completely; it should get clumpy like granola. Store in an airtight container. Nibble and enjoy!
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