Matcha Granola
If you love matcha as your morning drink, you'll love it even more as your morning breakfast. This granola uses honey, coconut oil, ginger and matcha to make a unique and delicious flavor combination that will remind you of your favorite matcha latte. Using gluten free, dairy free ingredients and with the option to be made vegan, this is a wholesome and easy breakfast recipe (or if you're like me....ice cream topping lolol)
Ingredients
- 1 & ½ cup rolled oats
- ½ cup unsweetened coconut flakes
- 2 tbsp matcha powder ceremonial grade
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ cup honey
- ¼ cup coconut oil melted
Instructions
- Preheat your oven to 350F.
- In a small bowl, whisk together the oats, matcha powder, salt and ginger.
- Pour in the honey and coconut oil and mix well, it should be a bright green color.
- Spread this mixture out on a parchment lined baking sheet. It should be very thin, about ½ cm thick.
- Bake at 350F for 25 minutes, then take the granola out, turn the oven to 325F and spread the coconut flakes on top.
- Toast the granola mixture for another 5-10 minutes or until the coconut flakes are golden brown. The granola should be a dark brown/green color.
- Let the granola cool completely on the baking sheet, then use your hands to break apart into chunks.
- You can store at room temperature in an airtight container for up to 7 days.
Notes
When making this recipe, it's really easy to want to throw all the ingredients together in a bowl (which with normal granola, I usually do!)
But I found that when all the ingredients go in at once before mixing, the matcha tends to clump up and not fully combine. So I recommend tossing the matcha and ginger with the oats first until the oats are coated, then adding in the wet ingredients!
You'll also notice the matcha gets significantly darker in the oven, that's normal! Embracing the brown means embracing the crunch, so while it might not be the most gorgeous granola, it will definitely be the most delicious!