Crispy Kale Breakfast Bars | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Colorful, crispy and delicious breakfast bars made with oats, berries, and roasted kale

Preparation: 25 minutes
Cooking time: 30 to 35 minutes

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Ingredients:

• 1 large bunch kale (10 oz or 300 g), stems and center ribs removed, torn into bite-sized pieces
• 1 tablespoon olive oil
• 1 cup rolled oats
• 1/3 cup pepitas or sunflower seeds
• 3 tablespoons sesame seeds
• 1 cup crisped or puffed rice cereal
• 1/3 cup goji berries or roughly chopped dried cranberries or cherries
• 1/2 cup nut or seed butter, such as almond, cashew or sunflower seed
• 1/3 cup brown rice syrup
• 1/4 cup coconut or brown sugar
• 1/4 teaspoon sea salt
• 1/3 teaspoon almond extract

Instructions:

• Line an 8-inch square baking pan with parchment paper, and lightly grease with oil.

• Preheat an oven to 350°F. Line a large baking sheet with parchment paper.

• To prepare the kale, wash well and shake to remove excess water. Pat dry with paper towels to remove any remaining moisture. Transfer to the baking sheet and drizzle with olive oil, tossing to coat. Bake for 15 to 20 minutes, turning a few times, until the kale shrinks and is crisp. Transfer to a bowl and set aside.

• Replace the parchment paper with a new sheet and combine the oats, pepitas or sunflower seeds, and sesame seeds on the baking sheet. Bake for 8 minutes, stirring halfway through the baking time, until golden. Transfer to a large bowl, and stir in the puffed cereal and dried berries. Crumble the kale leaves into the bowl and stir to combine.

• In a small saucepan, combine the nut butter, syrup, sugar, and salt. Heat over medium-low heat, stirring, for 5 minutes until the sugar has dissolved and the mixture begins to bubble. Remove from heat and stir in the almond extract.

• Transfer the syrup mixture into the bowl with the oats and kale and stir well to combine.

• Transfer the mixture into the prepared baking pan, and using a piece of parchment paper coated with oil, press the mixture evenly and firmly into the pan. Refrigerate for at least 1 hour, until firm and set.

• To serve, lift the bars onto a cutting board and cut into bars or squares. Store in the refrigerator for up to a week or longer in the freezer in a covered container.

Makes 16 to 20 squares