Nutritional Wisdom with Carly Pollack

Kale Granola

The Clothes Make the Girl
Kale Granola Kale Granola

6 cups raw kale, chopped
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup pumpkin seeds
1/2 cup unsweetened coconut flakes
1/4 cup sesame seeds
1 tbsp coconut oil, melted
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp vanilla extract
1/2 cup pitted dates, about 9
1/4 cup raisins
2 tbsp raw, local honey
1 tsp sea salt

Preheat oven to 375 degrees. 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 pumpkin seeds, 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 for 5 to 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.

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