Matcha Granola
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.
Servings 4 cups
Ingredients
- 1½ cups gluten-free rolled oats
- 1½ cups unsweetened flaked coconut
- ½ cup pepitas pumpkin seeds
- ½ cup sliced almonds
- 3 tablespoons coconut oil melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ 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.
