Description
This Matcha Granola has clusters of oats, coconut flakes, almonds, and pepitas tossed with earthy matcha powder. Whether you enjoy it over yogurt or by the handful, this gluten-free and vegan granola probably won’t last long.
Ingredients
Units
Scale
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups unsweetened flaked coconut
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sliced almonds
- 3 tablespoons coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons matcha powder
Instructions
- Preheat oven to 300ºF.
- In a large bowl, combine the rolled oats, flaked coconut, pepitas, and sliced almonds.
- In a separate bowl or liquid measuring cup, combine the coconut oil, maple syrup, vanilla extract, and salt. Pour over oat mixture and toss to coat completely. Spread mixture out onto a large baking sheet and bake for 1 hour, stirring once halfway through to ensure even cooking.
- Remove from oven and let cool on the baking sheet for about 15 minutes. Transfer the granola to a large bowl, sprinkle matcha over top, and toss to combine.
- Store in an airtight container for up to several weeks.
