Easy Matcha Granola - Sliced Ginger

Ingredients

Dry

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

Wet

1/4 cup runny almond or cashew butter *see notes
5 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract

Instructions

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.

Notes

*It's not necessary to buy the most expensive matcha (ceremonial grade) for baking but don't buy the cheapest one either. Matcha should be a vibrant green, not too bitter and made in Japan.

*If your nut butter is not runny add a few teaspoons of vegetable oil (not coconut oil) and stir. Add more oil if needed until it is a pourable consistency.

Nutrition