Matcha Granola
This matcha granola is crunchy, lightly sweet, and packed with antioxidant-rich matcha flavor. Made with oats, coconut, and nuts, it bakes into golden clusters that are perfect for yogurt bowls, smoothie bowls, or snacking.
Ingredients
Dry
- 3 cups old-fashioned rolled oats
- 1 cup slivered almonds or any nut you prefer
- ½ cup unsweetened shredded coconut
- ¼ cup hemp seeds
- ¼ cup pumpkin seeds
- 3 tablespoons matcha powder adjust for stronger flavor
- ½ teaspoon fine sea salt
Wet
- ¼ cup coconut oil melted
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
Optional Mix-Ins
- ¼ cup dried strawberries
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix oats, almonds, coconut, hemp seeds, pumpkin seeds, matcha powder, and salt.
- In a small bowl, whisk together melted coconut oil, maple syrup, and vanilla.
- Pour wet ingredients over dry and mix until evenly coated.
- Spread granola in an even layer on the baking sheet.
- Bake for 20–25 minutes, stirring halfway through to prevent burning, until lightly golden and fragrant.
- Remove from oven and let cool completely...it will crisp up as it cools.
- Once cooled, fold in optional mix-ins like white chocolate chips or dried berries.
- Store in an airtight container for up to 2 weeks.