Name: Healthy ‘greenola’ granola with kale and spirulina
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Ingredients: 1/3 (100g) bunch green kale; 1/2 teaspoon coconut oil, melted; 2 teaspoons ground cinnamon; 1 cup (140g) sunflower seeds; 1/3 cup (55g) white chia seeds; 1 1/2 cup (300g) pepitas (pumpkin seed kernels); 1 cup (140g) slivered almonds; 1 cup (170g) raw buckwheat; 3 teaspoons spirulina powder; 1 teaspoon pure vanilla extract; 1/4 cup (60ml) melted coconut oil, extra; 1/4 cup (60ml) pure maple syrup

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.

Serves 8

Prep

Cook

35M

Total

40M

Ingredients

1/3 (100g) bunch green kale

1/2 teaspoon coconut oil, melted

2 teaspoons ground cinnamon

1 cup (140g) sunflower seeds

1/3 cup (55g) white chia seeds

1 1/2 cup (300g) pepitas (pumpkin seed kernels)

1 cup (140g) slivered almonds

1 cup (170g) raw buckwheat

3 teaspoons spirulina powder

1 teaspoon pure vanilla extract

1/4 cup (60ml) melted coconut oil, extra

1/4 cup (60ml) pure maple syrup

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook