Healthy ‘greenola’ granola with kale and spirulina

Set yourself up for long-lasting energy and a nutrient boost with this nut and seed granola, supercharged with mineral-rich kale and spirulina.
Greenola served in a melon with pear and kiwi.



1.Preheat oven to 180°C/350°F. Line three large oven trays with baking paper.
2.Tear kale leaves from stems; discard stems. Place kale on one oven tray, drizzle with coconut oil and sprinkle with 1 teaspoon of the cinnamon; massage oil and cinnamon into kale. Bake kale for 15 minutes, stirring halfway through, or until crisp. When cool enough to handle, using your hands, crush kale finely.
3.Meanwhile, place seeds, almonds and buckwheat in a large bowl; sprinkle with spirulina and remaining cinnamon. Stir vanilla into extra coconut oil, drizzle over seed mixture with maple syrup; toss to coat. Spread mixture evenly over remaining oven trays.
4.Roast for 20 minutes, stirring halfway, or until nuts are golden. Cool. Combine crushed kale with seed mixture.

Greenola will keep in an airtight container for up to a month and is delicious served with dairy-free milk or coconut yoghurt.


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