Kale Kluster Granola

Kale has had an interesting history on this blog… from adding it to cookies, to blending it into pudding, and even drenching it with chocolate – finding bizarre uses for this leafy green is nothing new around here. What we’re making today takes things a step further.

Part kale chip, part granola, part superfood snack; these little kale klusters are something completely different. By gently baking a mixture of kale, dried fruit, nuts, coconut and chia seeds, we end up with sweet crispy bites of grain-free superfood granola. Kale granola. And it’s 10x more delicious than I would have ever expected. I’m telling you guys. Kale granola. It’s the next big thing.

Kale Granola

Makes about 20 large clusters


  • 6-8 medjool dates
  • 1/3 cup raw nuts (cashews, walnuts, etc.)
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • 3 tablespoons chia seeds
  • Pinch of salt
  • 1/3 cup dried fruit
  • 2-3 large kale leaves

preheat the oven to a low 225º F

Step One

This recipe is incredibly simple, all you need is a food processor, a baking sheet, and a few minutes. To start, add the (pitted!) dates, nuts (I used cashews and walnuts), shredded coconut, coconut oil, chia seeds and salt to a food processor and pulse about 20 times until you have a coarse mixture.

Step Two

Next add in the last two ingredients: 1/3 cup of dried fruit (I used blueberries, but cherries or cranberries would be equally as good) and 2-3 large kale leaves, broken into pieces. Pulse this again and the kale will be quickly broken down and incorporated, like below:

Kale Granola Processor

Step Three

Use your hands to form little clusters and place them on a baking sheet. Then, pop them in a 225º oven and go take a nap or something. These guys will take a full 90 minutes to become crispy. The low temperatures are more about dehydrating than baking, and you’ll know they’re done when the clusters are starting to become crispy on the outside. Don’t worry about the middle still being soft: they will firm up as you allow them to cool. Store, refrigerated, in a mason jar for up to a week.

Variation: These clusters are perfect as bite-sized snacks that have a crispy exterior and slightly soft middle. They work great in milk as is, but if you’re looking for a more cereal-like texture, simply spread the mixture out on a sheet pan and bake for only about 60 minutes. The clusters will be smaller and even more krispy.

Kale Granola Silpat

Kale Granola Spoon


Leave a Reply
    • I have no idea, I’ve only tested it as in the recipe itself. It may work, but you’ll need to let it dehydrate for a while longer as the temperatures will be lower.

  1. This recipe is blowing my mind! I’m trying to picture myself eating kale in a bowl of milk with a spoon! Ha, I have to make these! Thanks for this recipe Andrew:)

  2. This is quite intriguing! Unfortunately, kale is really hard to find here in Switzerland, especially outside of the winter months. Do you think it would work with spinach or some other green?

  3. A batch of these just finished cooling and they are fantastic. Easy to make and a great way to use the surplus kale from the garden. I’m sensing many variations in my future. Thanks for recipe!

    • Very cool, Michael! I’m so glad you liked them!

      I’m jealous of your garden kale! I had 6 plants in the winter that were producing like crazy, but I had to take them out to make room for summer crops 🙁

    • I’m not sure… the kale would probably be okay but the other ingredients might have issues. I’d give it a shot with a small batch and see how they turn out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sushi Roll in a Bowl

Grilled Cashew-Parmesan Corn with Smoked Paprika Sauce