Matcha Madness: Matcha Granola
Through the end of March we bring you Matcha Madness, a series where we share our favorite matcha-based recipes. If you’re as mad for this green tea as we are, stay tuned for more. Below, Izzy Hossack of Top With Cinnamon shows us a crunchy delicious way to jazz up our morning yogurt.
Photo: Izzy Hossack
Grain Free Matcha Granola
Serves 2 1/2 cups
I fell head over heels for the matcha powder, which is made of very finely ground green tea leaves. It has a slightly grassy/green taste to it (well, yeah) so pairs super nicely with fresh fruit e.g. it’s a perfect granola add-in.
1 tbsp + 1 tsp matcha powder (divided)
1/4 cup maple/ agave syrup or honey
2 tbsp coconut oil, melted (or any neutral vegetable oil, or butter)
pinch of salt
1 tsp vanilla extract
3/4 cup ground almonds
1 cup almonds, divided
1/2 cup pecans, roughly chopped
1/3 cup pumpkin seeds
Preheat oven to 250 degrees F. Line a baking tray with parchment paper.
In a medium bowl, stir together 1 tbsp of the matcha powder with the maple or agave syrup, coconut oil, salt and vanilla. Finely chop 3/4 cup of the almonds (you can do this with a knife or by pulsing them in a food processor for a few seconds). Then roughly chop the remaining 1/4 cup of almonds. Add the finely + roughly chopped almonds to the bowl along with the ground almonds, pecans and pumpkin seeds. Stir together until you get a kind of sticky dough.
Break the dough into lots of small clumps and spread them out over the baking tray. Bake for 15 minutes then remove from the oven and break up into smaller pieces as desired. Place back into the oven for a further 10 minutes. Leave to cool before transferring to an airtight jar. Add the remaining 1 tsp of matcha powder, put the lid on the jar and then shake to distribute the powder over all of the granola.
Photo: Izzy Hossack
More recipes from Matcha Madness:
Green Tea Crêpe Cake by ‘Oh Sweet Day!’
