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
Units
Scale
- 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.
