There is a HUGE amount of kale in this delicious snack, modified from this recipe that my friend Lisa passed to me! Yet, it’s sweet so it’s a nice treat. Packed full of goodness.
- 1 large bunch kale (or 1 1/2 medium bunches), stems removed and chopped or torn into bite sized pieces
- olive oil spray
- 1 cup rolled oats
- 1/3 cup shelled pumpkin seeds
- 3 Tbsp sunflower seeds
- 1 cup whole grain puffed cereal (I used puffed millet)
- 1/3 cup dried cranberries (or goji berries or other dried fruit of your choice), chopped
- 1/3 cup nothing added almond butter (or butter of your choice)
- 1/2 cup honey (or agave)
- 1/4 tsp salt
Preheat oven to 300 degrees. Place kale on baking sheet and spray with oil. Toss and smoosh kale so that all the kale is covered LIGHTLY. Bake until the first pieces start to brown and then remove from oven and allow to cool. I usually set the time for 5 minutes, then 3 minutes, then 2 minute increments and 1 minute increments as it’s getting closer. It will probably take about 10 – 15 minutes total, but they can burn VERY easily, so keep setting a timer and checking on them!
Meanwhile, toast the oats, pumpkin seeds and sunflower seeds in the same oven for 5 minutes, then toss a bit and toast 3 minutes more.
Combine toasted oats and seeds in a bowl with cereal and cranberries. When kale is done, crumble into the bowl.
In a small saucepan, combine the almond butter, honey and salt and heat, stirring frequently. Once warm and runnier, pour over contents of bowl and stir well with a wooden spoon to fully distribute the honey mixture. Pour into a 9×9 glass pan and press down with a spatula. (If you want to make life a bit easier, line pan with wax paper or parchment paper. Put in refrigerator for an hour, then remove from pan and cut into shapes of your choice. Store in refrigerator and enjoy!