Matcha Granola
Homemade matcha granola is crunchy, emerald green and makes every morning special. The matcha gives it a unique flavor that you won't find in the store. Perfect on yogurt, milk or on its own as a snack.
Ingredients (approx. 6 portions)
- 3-4g MatchaTime Organic Matcha (approx. 3-4 bamboo spoons)
- 300g rolled oats (large leaf)
- 80g almonds, roughly chopped
- 50g pumpkin seeds
- 3 tbsp coconut oil, liquid
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- pinch of salt
- Optional: 50g white chocolate, roughly chopped, add after baking
Preparation
1. preheat the oven to 160°C fan oven. Line a baking tray with baking paper.
2. mix the rolled oats, almonds and pumpkin seeds in a large bowl.
3. sieve the matcha powder through a fine sieve directly over the mixture. Stir well so that the matcha powder is evenly distributed.
4. add the coconut oil, maple syrup, vanilla extract and salt. Mix well until all the oats are evenly coated.
5. spread evenly on the baking tray. Bake for 20 to 22 minutes, turning once halfway through.
6. allow to cool completely, the granola will crisp up as it cools. Optionally, mix in white chocolate.
Tips
Lumps: Do not stir too much during baking, as this creates the typical granola lumps.
Store: Can be kept in an airtight jar at room temperature for up to 3 weeks.
Color: The more matcha, the more intense the green, but also the stronger the taste.
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