Blueberry Almond Kale-Nola

kale-granola-yogurtWhat’s “Kale-Nola” you ask?

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!

dehydratorI recently acquired a brand-spanking, new dehydrator. That sounds mysterious — possibly dangerous — doesn’t it?

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.

kale-massage6. Stir in the blueberries, almonds and remaining coconut.

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.

kale-oven8. For the dehydrating method, scatter the mixture over two lined trays and dehydrate at 115F for about 24 hours.


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.

Weigh In: Have you ever heard of Kale Granola a.k.a Kale-Nola before? What should I do next with my dehydrator?!


  1. OOOOOO I am coming over to play with your new toy!!!!! I have wanted a dehydrater for so long, I want to dehydrate everything from eggplant to squash to BEEF!
    GiGi Eats Celebrities recently posted…Desperate for Eva Longoria’s GuacamoleMy Profile

  2. Apple chips for back-to-school/fall! Maybe try out different types of apples (granny smith, braeburn, Fuji, pink lady, red/yellow delicious) and let us know which type is best?

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