Blueberry Almond Kale-Nola
Only the most delicious way to eat kale ever invented! Kale-Nola is a granola like snack using kale instead of oats, and it’s the bomb-diggity.
Before you go getting all grossed out about the idea of sweetened kale, think about all the other delicious ways kale is used that you once may have considered odd: in smoothies, as chips and topped with fruit in a salad. See, it’s not that weird!
Kale-Nola tastes a lot like regular granola but with less calories. I swear you don’t even taste the kale, just crispy, crunchy, sweet and savory flavors. You eat it just like you would granola: as a topping for yogurt or ice cream, on top of smoothies or overnight oats, as cereal covered with milk, and by itself (duh).
Noshing on Kale-Nola is an easy way to pack in yours greens for the day without even realizing you’re eating a “healthy” snack. It’s also great for tricking kids and obstinate boyfriends into eating their veggies too.
How do you make it, you ask? Two ways: either with a dehydrator or in your oven. As luck would have it, I have both!
Okay fine, my BF’s mom gave it to me. I’m on a real kick with new appliances lately. Check out what I made with my Spiralizer >>
Anyway, for today’s What I Ate Wednesday I decided to try out my new dehydrator with this fascinating granola hybrid. I think Jenn of Peas and Crayons would especially appreciate this super healthy but sneaky way to gobble your greens.
I found this fabulous recipe on one of my favorite healthy living blogs, Eating Bird Food, and adapted it a bit. Instead of cranberries, I used dried blueberries and instead of sweetened coconut flakes I used all unsweetened coconut shreds.
And because most people do not have a dehydrator, I made it both ways for you. They both turned out awesome. Enjoy!
Blueberry Almond Kale-Nola
1 large bunch of Kale
6 Medjool Dates
1/2 C. diced Mango
6 T. unsweetened Coconut Shreds
1/2 C. unsweetened Dried Blueberries
1/2 C. sliced Almonds
1 tsp. Cinnamon
1/2 tsp. Salt
1. Wash kale and cut into small pieces, removing stems. Or just buy a big bagged of pre-cut kale and hand pick out any stems. Dry kale thoroughly.
2. Soak dates in cold water for 1/2 an hour.
3. Combine soaked dates and mango in a food processor or blender. Puree.
4. Add in cinnamon, salt and 2 T. of the coconut.
5. Massage the mixture into the kale, covering all leaves.
7. For the oven method, scatter kale on a baking sheet lined with wax paper and bake at 300 degrees for about 20-25 minutes.
Here’s the results of my baked kale…
….and of the dehydrated kale…
…both were soooo good. Or as I like to say, Out-of-Controlla Kale-Nola.
Total Calories: 160 for 4 servings.