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Author Notes: This is not your average granola. Think sweet kale chips, in a bowl, perfectly paired with any kind of milk or yogurt. 100% healthy, grain and gluten free “cereal”. Crunchy, delicious happiness. Need I say more? —Emily Edgar
- 1 bunch kale
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon coconut sugar
- 1 teaspoon cinnamon
- 1 tablespoon sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1/4 cup shredded coconut
- First, preheat your oven to 200°F. (If you have a dehydrator--lucky you--use that instead and proceed as usual.) Lightly grease a large baking sheet with coconut oil or line with parchment paper and set aside.
- In a small bowl, melt your coconut oil in the microwave for a few seconds. Stir in your maple syrup and set aside.
- Wash and tear your kale up into little bite-sized pieces, taking care to make sure it's completely dry after washing. If you're using pre-washed, bagged kale, use about 3 cups or so. Remove all stems and place into a large bowl.
- Pour your liquids (coconut oil and maple syrup), coconut sugar, cinnamon, and seeds/coconut mix-ins over your kale pieces and toss to evenly coat.
- Dump your mixture out onto your prepared baking sheet and spread it out evenly. Stick it in the oven for at least 1-1.5 hours, checking every half hour or so to rotate the pan and make sure nothing is burning. When your granola seems crispy enough, turn off the oven and let cool inside. Make sure your granola is 100% cool before removing from the pan and storing in an airtight container. Oh, and give yourself a pat on the back for being so adventurous with your breakfast choices.