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Overhead shot of kale granola in a glass jar.
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5 from 2 votes

Berry Almond Kale Granola

Made primarily of greens and without any oil or added sugar, this is the healthiest granola I've ever made. And it's GOOD!
Servings: 4

Ingredients

  • 1 large bunch of kale washed, de-stemmed and torn into bite-size pieces
  • 5-6 pitted medjool dates
  • 1/2 cup fresh mango chopped into chunks
  • 2 Tablespoons unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup dried cherries blueberries or cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup unsweetened coconut flakes

Instructions

  • In a medium bowl, soak the dates in 1/2 cup water for at least 30 minutes, or until softened.
  • Make sure your kale is as dry as you can get it. (I used my salad spinner), then place it in a large bowl.
  • In a food processor, chopper or high powered blender, combine the soaked dates + 1 tablespoon of soaking liquid and fresh mango. Blend until it is a thick paste. Add the shredded coconut (NOT the flakes), cinnamon and salt and blend briefly to combine.
  • Add paste to kale leaves and massage with your hands to coat each leaf, until all leaves are coated.
  • Add in the dried berries, almonds and coconut flakes and mix well so these items get coated as well.
  • Spread kale in a single layer over 2 ParaFlexx lined trays and dehydrate for 115F for about 24 hours, or until kale is crispy. If you do not have a dehydrator, pre-heat your oven to 300°, spread kale onto a baking stone or cookie sheet lined with parchment paper and bake for 30 minutes with the oven door slightly ajar. Maybe sure to watch as the 30 minute mark gets close so that the kale doesn't start to burn.

Nutrition

Serving: 1/4 of recipe | Calories: 284kcal | Carbohydrates: 58g | Protein: 5g | Fat: 9g | Fiber: 8g | Sugar: 42g