Matcha Granola Recipe

Rolled oats: The base of the granola, providing a hearty texture and nutritional benefits.

Chopped nuts: Adds crunch and a variety of flavors; you can use almonds, walnuts, or any nuts you prefer.

Honey: A natural sweetener that helps bind the granola together.

Maple syrup: An alternative sweetener to honey, offering a distinct flavor.

Coconut oil: Adds a subtle coconut flavor and helps to crisp up the granola.

Matcha powder: Provides a unique green tea flavor and vibrant color.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

When mixing the honey or maple syrup with the melted coconut oil, matcha powder, vanilla extract, and salt, ensure the matcha powder is fully dissolved to avoid clumps. This can be achieved by whisking vigorously or using a small sieve to sift the matcha into the mixture. This step ensures an even distribution of matcha flavor throughout the granola.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are gluten-free, making them a good alternative for those with gluten sensitivities.

• chopped nuts - Substitute with seeds (pumpkin, sunflower): Seeds offer a similar crunch and nutritional benefits, making them a great option for those with nut allergies.

• honey - Substitute with agave syrup: Agave syrup is a plant-based sweetener that provides a similar sweetness and consistency, suitable for vegans.

• coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, though it may impart a slightly different flavor.

• matcha powder - Substitute with spirulina powder: Spirulina powder offers a similar vibrant color and nutritional benefits, though it has a different flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the granola.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative, offering trace minerals and a slightly different flavor.

• Allow the granola to cool completely before storing. This ensures it retains its crispiness and prevents any moisture buildup.
• Transfer the cooled granola into an airtight container. Mason jars, resealable plastic bags, or any container with a tight-fitting lid work perfectly.
• Store the container in a cool, dry place, such as a pantry or cupboard. Avoid areas with high humidity or direct sunlight to maintain the granola's freshness.
• For longer storage, you can freeze the granola. Place it in a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of its freshness. Granola can be frozen for up to 3 months without losing its quality.
• When ready to use, simply take out the desired amount and let it come to room temperature. The granola will retain its crunch and flavor.
• If you notice any loss of crispiness after storing, you can re-crisp the granola by spreading it on a baking sheet and warming it in a preheated oven at 300°F (150°C) for about 5-10 minutes. Let it cool completely before storing again.

• Preheat your oven to 300°F (150°C). Spread the matcha granola evenly on a baking sheet lined with parchment paper. Bake for 5-10 minutes, stirring halfway through, until it’s warm and slightly crisp.

• For a quick fix, use a microwave. Place a portion of matcha granola in a microwave-safe bowl. Heat on medium power for 20-30 seconds, stirring halfway through. Be cautious not to overheat, as it can become chewy.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add the matcha granola and stir frequently for about 3-5 minutes until it’s warmed through and slightly toasted.

• To retain the crunch, use a toaster oven. Spread the matcha granola on a small baking sheet and toast at 300°F (150°C) for 5-7 minutes, stirring once to ensure even heating.

• For an unconventional method, use an air fryer. Spread the matcha granola in a single layer in the air fryer basket. Set the temperature to 300°F (150°C) and heat for 3-5 minutes, shaking the basket halfway through for even warming.

• Oven: To bake the granola at the specified temperature.

• Large mixing bowl: For combining the oats and chopped nuts.

• Small bowl: To whisk together the honey or maple syrup, melted coconut oil, matcha powder, vanilla extract, and salt.

• Whisk: To mix the wet ingredients thoroughly.

• Baking sheet: To spread the granola mixture evenly for baking.

• Parchment paper: To line the baking sheet and prevent the granola from sticking.

• Spatula: For stirring the granola mixture halfway through baking.

• Airtight container: To store the granola once it has cooled completely.

Pre-measure ingredients: Measure out all ingredients like oats, nuts, and matcha powder before starting to streamline the process.

Use a large bowl: Mixing in a large bowl helps combine ingredients more efficiently, reducing mess and time.

Melt coconut oil in microwave: Quickly melt coconut oil in the microwave instead of on the stove to save a few minutes.

Line baking sheet: Using parchment paper on your baking sheet makes for easy cleanup and faster transfer of the granola.

Batch cooking: Double the recipe and store extra granola for future use, saving time on future breakfasts.