Matcha Granola
Servings 12
Crisp matcha granola made with rolled oats, maple syrup, coconut oil, and cashews. Lightly sweet, full of green tea flavor, naturally vegan, and easy to make gluten-free.
Ingredients
- 1/4 cup (56 grams) melted refined coconut oil
- 1/3 cup (107 grams) maple syrup
- 3/4 teaspoon vanilla extract
- 1 1/2 tablespoons matcha powder
- 1/4 teaspoon salt
- 2 cups (180 grams) rolled oats if gluten-free, use gluten-free oats
- 1/2 cup (65 grams) cashew halves I used roasted and salted but raw also works
- 1/4 cup (45 grams) mini chocolate chips if dairy-free/vegan, use vegan chocolate
Instructions
- Heat the oven to 325 °F (163 °C). Line a jelly roll pan with a piece of parchment paper.
- In a large mixing bowl, stir together the melted coconut oil, maple syrup, vanilla, matcha and salt.1/4 cup (56 grams) melted refined coconut oil, 1/3 cup (107 grams) maple syrup, 3/4 teaspoon vanilla extract, 1 1/2 tablespoons matcha powder, 1/4 teaspoon salt
- Stir in the oats and transfer the granola to the prepared jelly roll sheet and spread into an even layer. Make sure there aren’t any stray oats. Any stray pieces away from the main cluster will burn. The layer of granola around the perimeter should be just as thick as everywhere else on the pan, not thinner.2 cups (180 grams) rolled oats
- Bake for 10 minutes, stir, add the cashews, and bake for another 5 minutes. At this point, the oats will seem kind of soft and weird. Don't worry!1/2 cup (65 grams) cashew halves
- Remove the granola from the oven, stir, and press down the granola with a spoon to compact it a little to help form clusters. Bake another 5 minutes. It’ll still be very soft, but will firm up as it cools.
- Remove from the oven and let cool completely, about 1-2 hours.
- Break up the granola into large chunks, about 1” (2.5 cm), and then sprinkle the mini chocolate chips on top.1/4 cup (45 grams) mini chocolate chips
- Store in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm or humid, you can store it in the refrigerator to prevent it from softening.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields about 3 cups (340 grams). The nutritional values were calculated with 1/4 cup (38 grams) per serving.
Nutrition
Serving: 0.25 cup (38 grams)Calories: 168.6kcalCarbohydrates: 19.5gProtein: 3.9gFat: 8.6gSaturated Fat: 4.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.8gTrans Fat: 0.01gCholesterol: 0.6mgSodium: 53.3mgPotassium: 105.3mgFiber: 1.7gSugar: 8.2gVitamin A: 102.1IUVitamin C: 0.05mgCalcium: 23.3mgIron: 1.3mgNet Carbs: 18
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