Start your morning off with this festive morning crunchy note. This is my absolute favorite granola recipe. It's a gluten-free matcha granola recipe that's sweet and savory and the matcha will awaken your senses. Eat it in a bowl with almond milk, enjoy it with yogurt or sprinkle it onto your smoothie bowls.
What You’ll Need
2 tbs matcha green tea powder
2 cups rolled oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
1/2 cup honey (agave or pure maple syrup)
100g raw cashews
1 tsp vanilla powder
1/2 cup shredded coconut
1 cup shaved coconut
1/2 cup goji berries
1 tsp matcha.lab
What You’ll Need To Know
Pre-heat oven to oven to 250º. Roughly chop almonds and cashews, and place in a large mixing bowl. Add in shredded coconut, pepitas, matcha and mix to combine. Warm honey and vanilla over the stove, and make sure that it doesn’t come to a boil. Add warmed honey and vanilla to the dry ingredients and mix well until completely incorporated. This may take a little time but keep at it, it will soon come together. Spread granola mix evenly over a tray lined with baking paper and bake for 40 minutes then remove and allow to cool completely. You’ll want to keep an eye on your granola after 30 minutes, as it can burn quickly. Once it’s cooled, add an extra sprinkle of matcha, toss to combine, and break up granola, then add goji berries and shaved coconut.
To store your granola, you’ll want to keep it in an air-tight container or jar.