Combining crunchy granola with earthy matcha makes a wonderfully healthy and delicious treat. Serve it with almond milk and fresh berries for an easy and filling breakfast that the whole family will love!
I love recipes made with simple whole ingredients, and this is one of them! The granola can be made in under 30 minutes and there’s a good chance that you already have the ingredients in your pantry!
- Gluten free oats. Rolled oats or quick cooking oats can be used. I use Bob Red’s Mill GF Thick Cut Rolled Oats. Quick cooking oats will make a clumpier granola.
- High quality matcha powder. Using a high quality matcha is important. The price of matcha tends to reflect the quality. It’s not necessary to buy the most expensive (ceremonial grade) but don’t buy the cheapest either. Just make sure that it’s a vibrant green, not too bitter and made in Japan.
- Cashew or almond butter. The nut butter should be runny. If it’s too thick add a bit of vegetable oil (not coconut oil) and stir. Add more if needed until it’s a pourable consistency.
- Maple syrup. This can be subbed with most other liquid sweeteners of choice.
- Coconut oil. When the coconut oil cools it helps to bind the ingredients into clumps.
How To Make Matcha Granola
Making this granola couldn’t be any easier! There’s really only two steps – mix and bake!
- In a large bowl mix the dry ingredients. Add all of the wet ingredients and stir until evenly coated.
- Bake in the oven for 15-20 minutes. Toss in the raisins. Let cool and enjoy!
Benefits Of Matcha
Matcha is one of my favourite ingredients. The combination of its earthy flavor, vibrant color, and wide range of health benefits makes it a staple ingredient in my home.
- Rich in Antioxidants: Matcha is high in catechins which is a type of antioxidant that has been shown to have cancer-fighting properties.
- Boosts Metabolism: The combination of caffeine and catechins in matcha can help increase metabolism and promote fat loss.
- Enhances Alertness: The amino acid L-theanine in matcha combined with caffeine can promote a state of relaxed alertness and improved concentration.
- Calming Effect: Despite its caffeine content, L-theanine as mentioned above, is known for its calming properties. The synergistic effect of caffeine and L-theanine can induce a sense of mental clarity and relaxation.
- Nutrient Dense: Since matcha is made by grinding whole tea leaves into a fine powder, the entire leaf is consumed. This makes matcha more nutrient-dense than traditional steeped green tea. It’s a good source of vitamins, minerals, and fiber.
- Detoxifies: The shade-grown process of matcha tea leaves increases their chlorophyll content. Chlorophyll is known for its ability to help rid the body of toxins and support overall health.
Why You Will Love This Matcha Granola
✓ Made in under 30 minutes
✓ Easy breakfast or snack
✓ Not too sweet
✓ Completely vegan and gluten free
Looking For More Granola Recipes?
Or More Matcha Recipes?
- Matcha Christmas Tree Cookies
- Mini Matcha Donuts
- Matcha Daifuku Mochi
- Strawberry Matcha Yogurt Popsicles
This simple homemade matcha granola is crunchy and sweet with the perfect amount of matcha. Sprinkle it on yogurt, eat it like cereal or even just by the handful! Topped with fresh fruit it’s one of my favorite snacks and I hope you enjoy it just as much too!
Easy Matcha Granola
- 1 1/2 cups gluten free rolled oats
- 3/4 cup unsweetened shredded coconut
- 1/2 cup almonds or cashews, roughly chopped
- 1/4 cup pumpkin seeds
- 1/8 teaspoon sea salt
- 2 tablespoons high quality matcha powder *see notes
- 1/2 cup raisins or dried cranberries
- 1/4 cup runny almond or cashew butter *see notes
- 5 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat the oven to 350F. Line a large baking tray with parchment paper.
- In a medium sized bowl mix the oats, shredded coconut, chopped almonds or cashews, pumpkin seeds and sea salt. Sift in the matcha and toss until all the ingredients are combined. Set aside.
- In a small bowl mix the nut butter, maple syrup, melted coconut oil and vanilla until smooth. Pour into the dry ingredients and mix until fully coated.
- Spread the mixture onto the lined baking sheet in an even layer. Bake for 10 minutes. Remove from the oven and stir. Put it back into the oven for another 6-8 minutes until it is a light golden brown. Watch carefully so that it doesn't burn.
- Once it's removed from the oven toss in the raisins. Let the granola cool completely before storing in an airtight container. It will last up to 1 week. Enjoy it in a bowl with almond milk, sprinkled on yogurt or as is.
DID YOU MAKE THIS RECIPE?
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