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Can I just start out by saying how much I LOVE spring weather?! It’s my absolute favorite. I mean not so much the muddiness at the beginning, but right now when everything starts to transform from brown to bright green and little pops of color from the flowers!!! Everything goes POOF – it’s truly magical and makes my soul happy! Honestly, this is the time of year when all the frigid weather and snow seem worth it – I’m reminded why I live in a part of the world that has 4 seasons…that transformation is EVERYTHING!!!
To all my family and friends who live in the south I may envy you during our harsh winters, but during this glorious season change I don’t.
What’s the spring weather have to do with match granola? Ummm nothing really…except this granola is green and so is my back yard lol!
Well and also for the fact that now is the time for you to make yourself some granola!
Why? You ask, because we need our ovens to bake it in which means you should make it before your kitchen gets too hot to want to even turn the oven on at all. All the green matcha granola can be yours!
It only takes you 30 minutes to make, one bowl for mixing, and one sheet pan! Done and done! Also it makes use of simple ingredients that you might already have on hand!
We’ve got a bunch of rolled oats (duh), coconut flakes, pepitas, slivered almonds, and of course matcha green tea powder. If you haven’t noticed I’m obsessed with anything matcha green tea these days and all I want to do in life is to pass on the matcha goodness to you! (My fave culinary matcha brand).
Oh yeah, we’ve also got maple syrup to naturally sweeten things and coconut oil to help crisp everything up. Lots of vanilla adds a good complimenting flavor to the matcha. Bottom line: you won’t be able to get enough of this matcha granola!
Matcha granola is really tasty and is a great make ahead breakfast or snack. The matcha granola is super crunchy, as granola should be. It’s got that lovely subtle grassy flavor from the matcha green tea with hints of vanilla and the perfect amount of sweetness. It’s great eaten by itself by the handful or with some milk of choice (my fave is almond milk), or with some Greek yogurt for extra protein. Mostly I love to enjoy matcha granola plain, but some fresh blueberries or sliced bananas would also be super tasty! Basically you can’t go wrong.
Can you hear it? All that crunch that’s about to be happening in your mouth!
Guys, I never really ate granola until I learned how to make my own. Store bought granola is usually too sweet for my taste. That’s what’s great about making your own granola, you can control exactly what goes into it. If you don’t like coconut or pepitas swap them out for another type of nut or just add more almonds. If you want a little extra something special or extra nutritious add in raw quinoa – sounds strange but super crunchy and delicious and yes it works!
The power is yours when it comes to granola. As long as you get the dry ingredients nice and coated in the coconut oil and maple syrup and the baking time right you can make any kind of granola that makes you happy!
I know you’ll enjoy this matcha granola but if you’re looking for a few more granola flavor options check out my golden granola, my apple spiced granola, or my chocolate hazelnut granola (this one is quite the sweet treat, but so good)!
Happy granola making….and eating! Because isn’t that what we’re all really here for? To eat some good food – I think YES!
Did you make this recipe?! Thank you! Be sure to leave a comment below along with a star rating to let me know how you liked it – this also helps others to find my recipes easier. Also, be sure to snap a photo on Instagram and tag it with #RobustRecipes so that I can see what you made – I love hearing from you, friends!
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30 Minute Healthy Matcha Granola
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 cups 1x
- Category: Breakfast, Snack
- Cuisine: Gluten Free, Vegan, Vegetarian, Dairy Free, Refined Sugar Free
Description
Matcha granola is super crunchy, perfectly sweet with hints of grassy matcha notes. It makes a great make ahead breakfast – serve it with milk, yogurt, or eat it plain!
Ingredients
- 3 cups gluten free rolled oats
- 1 tablespoon + 1 teaspoon culinary grade matcha green tea powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
- 1/2 cup pepitas (shelled pumpkin seeds)*
- Optional: 1 cup unsweetened coconut flakes**
- 1/4 cup coconut oil, melted
- 1/3 cup + 2 tablespoons pure maple syrup (or sub honey if not vegan)
- 1 tablespoon pure vanilla extract***
- Options for serving
- Milk of choice (I like almond milk)
- yogurt of choice (I like plain fat free Greek yogurt)
- Any fruit (blueberries or sliced bananas are good options)
Instructions
- Prepare: Position your oven rack so that it’s farthest away from your heat source. Preheat your oven to 325 degrees Fahrenheit. Line an extra large baking sheet (or two large baking sheets) with foil or parchment paper, set aside.
- Mix granola: Add the oats, matcha green tea powder, salt, almonds, pepitas, and coconut flakes to a large mixing bowl. Gently stir to combine. Add the melted coconut oil, maple syrup, and vanilla – stir until everything is well coated in the liquid ingredients. Spread the granola into an even layer on the baking sheet.
- Bake: Place the granola in the oven on the rack that’s furthest away from the heat source (if using two baking sheets than rotate the pans when you stir the granola half way through). Bake for 10 minutes, toss the granola and bake for another 5 to 10 minutes – you will know the granola is done when it’s slightly browned and fragrant. Be sure to keep an eye on it the last 10 minutes so that it doesn’t burn.
- Cool: Remove the granola from the oven and allow it to cool completly – it will crisp up as it cools.
- Eat/store: Once the granola is completely cooled you can either eat it right plain or with any of the suggestions above. To store transfer to mason jars other air tight containers. Store at room temperature for up to 2 weeks.
Notes
Matcha brand: I like Jade Leaf Matcha Green Tea Powderfor baking.
*Seeds/nuts: You can use either all pepitas or almonds if you prefer. Really, you can use any kind of nuts or seeds you like. I think cashews, whole almonds, walnuts, pecans would also be good options here.
**Coconut flakes: If you don’t like coconut than you can omit them and swap in extra nuts or seeds of your choice (see above note).
***vanilla:I know that 1 tablespoon of vanilla extract seems like a lot but it really compliments the matcha flavor well.
This looks SO good! Can’t wait to try it!
Thanks Kate! Let me know how you like it! 🙂
Hi! Getting ready to try this and can’t wait!
I’ve noticed some matcha granola recipes fall for sprinkling the powder over the baked granola. Have you tried that and found that mixing it in before baking is better?
Hi Liz, I am excited you’re gonna make the granola! I haven’t tried sprinkling the matcha over the granola after it is baked, but I would imagine it wouldn’t stick to the granola as well as if you mix it all together before baking since the granola is no longer wet after baking. You might lose a lot of matcha that way since it won’t cling to the granola as much. Hope this helps. Let me know how you like it. ?