There’s something truly delightful about a bowl of homemade granola, especially when it’s infused with the vibrant, earthy flavor of matcha. This Matcha Granola is not just a nourishing breakfast option but also a versatile snack that’s perfect for any time of the day. The combination of crunchy oats, nutty cashews, and the subtle sweetness of maple syrup creates a tapestry of flavors that is both satisfying and invigorating.
I first stumbled upon the idea of adding matcha to granola while experimenting in my kitchen one sunny afternoon. I had some matcha powder sitting in my pantry, leftover from a baking spree, and thought, why not give it a try? The result was nothing short of marvelous. Each bite is a perfect balance of crunch and chewiness, with that signature green tea taste that makes your mornings feel just a little bit brighter. If you’re craving a delicious yet healthy homemade treat, this recipe is the way to go. Trust me, you’ll want to whip up a batch right away!
Why You’ll Love This Recipe
- Simple & Quick: You can whip this up in just about 10 minutes, then let the oven do the work for about 2 hours.
- Irresistible Flavor: The combination of sweet maple syrup and earthy matcha creates a harmonious blend of flavors.
- Eye-Catching Appeal: The striking green color adds a fun twist to your breakfast or snack spread.
- Flexible Serving: Enjoy it on yogurt, as a cereal with milk, or right out of the jar!
- Diet-Friendly Options: Easily made gluten-free by using certified gluten-free oats and vegan if you opt for dairy-free chocolate.
Ingredients You’ll Need
- 1/4 cup (56 grams) melted refined coconut oil: This acts as the binding agent, adding richness without overpowering flavors. If you prefer, you can substitute with light olive oil for a different taste.
- 1/3 cup (107 grams) maple syrup: A natural sweetener that enhances the overall flavor. Agave syrup can also work if you’re looking for a vegan option.
- 3/4 teaspoon vanilla extract: Adds a lovely depth to the flavor. Always use pure vanilla extract for the best taste.
- 1 1/2 tablespoons matcha powder: The star ingredient! Look for culinary-grade matcha for baking. If you’re in a pinch, green tea powder can be a substitute, though the flavor will differ.
- 1/4 teaspoon salt: Just a pinch to elevate the sweetness and balance the flavors. Kosher salt is a great option here.
- 2 cups (180 grams) rolled oats: They serve as the main ingredient providing fiber and texture. Ensure you use gluten-free oats if necessary.
- 1/2 cup (65 grams) cashew halves: Roasted and salted cashews add crunch and flavor. Raw cashews can be used as a healthier alternative if preferred.
- 1/4 cup (45 grams) mini chocolate chips: For that delightful touch of sweetness. Use dairy-free or vegan chocolate chips for a plant-based version.
How to Make Matcha Granola
- Preheat Your Oven: Begin by heating your oven to 325°F (163°C). Line a jelly roll pan with a sheet of parchment paper to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, stir together the melted refined coconut oil, maple syrup, 3/4 teaspoon vanilla extract, 1 1/2 tablespoons matcha powder, and 1/4 teaspoon salt until well combined.
- Combine with Oats: Stir in the 2 cups of rolled oats until they’re evenly coated with the matcha mixture. Transfer the granola mixture to the prepared jelly roll pan, spreading it into an even layer. Be mindful to keep everything compact; stray oats can burn easily.
- Bake and Stir: Bake the granola for 10 minutes, then remove the pan to gently stir. Add in the 1/2 cup of cashews and continue baking for an additional 5 minutes. At this stage, the oats may seem soft and a bit peculiar—don’t fret, that’s perfectly normal!
- Press & Final Bake: After removing it from the oven again, give the granola another stir, and press it down a little with the back of a spoon to help form those lovely clusters. Bake for another 5 minutes. It will still feel soft but will firm up as it cools.
- Cool Completely: Allow the granola to cool on the pan for about 1-2 hours. This is crucial to achieving those delightful clusters.
- Finish Up: Once cool, break the granola into large chunks, approximately 1 inch (2.5 cm) in size. Sprinkle the 1/4 cup of mini chocolate chips on top, allowing some to melt into the warm granola.
- Store Properly: Transfer the finished granola into an airtight container and store it at room temperature for up to 2 weeks. If your kitchen tends to be warm or humid, opt for the refrigerator to keep it fresh.
Storing & Reheating
To store your matcha granola, keep it in an airtight container at room temperature for up to 2 weeks. For the best quality in warm or humid conditions, refrigerate it in a sealed container. If you wish to keep it for longer, freezing is an option—store it in a freezer-safe container for up to 3 months. When you want to enjoy it again, there’s no need to reheat; simply take it out, and it’s ready to eat!
Chef’s Helpful Tips
- Avoid over-baking your granola. If it starts to feel too crispy, it can become hard instead of maintaining a delightful crunch.
- Allow the ingredients, especially the oats, to mix thoroughly with the wet ingredients; this ensures even flavor distribution.
- For a slightly different flavor, try adding a pinch of cinnamon or nutmeg alongside your matcha.
- Experiment with additional mix-ins like dried fruit or seeds for added texture and nutrition.
- Storing your granola in a cool, dry place is key. Keep an eye out for any signs of moisture, which can lead to softer granola.
Homemade matcha granola is a fantastic, healthful option for that early morning boost or a delightful afternoon pick-me-up. Not only does it bring a unique flavor to your breakfast, but it also offers a chance to experiment and make it your own. Feel free to play with textures, flavors, and ingredients!
Recipe FAQs
Can I substitute matcha powder?
Certainly! If you don’t have matcha powder on hand, you can use powdered green tea. Keep in mind that the flavor will be less pronounced, so adjust the quantity to your taste.
How do I make this recipe nut-free?
For a nut-free version, simply skip the cashews and consider adding seeds, such as pumpkin seeds or sunflower seeds. They’ll add that much-needed crunch without the nuts.
Can I add dried fruit to my granola?
Absolutely! Dried fruits like cranberries, raisins, or apricots can add a nice sweetness. Just make sure to mix them in after baking when the granola is cool, as they can become tough if exposed to heat.
What’s the best way to enjoy matcha granola?
It’s delicious on its own, but feel free to sprinkle it over yogurt, mix it into your oatmeal, or enjoy it with some almond milk. Each option enhances its textural and flavor profile!
Print
Matcha Granola
This Matcha Granola is a delicious blend of coconut oil, oats, and chocolate chips, making it a simple yet flavorful treat for breakfast or snacks. Perfect for anyone seeking easy, homemade recipes and irresistible flavors!
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
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
- Preheat the oven to 325 °F (163 °C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, combine melted coconut oil, maple syrup, vanilla extract, matcha powder, and salt; mix well.
- Add the rolled oats to the mixture and spread it evenly onto the lined jelly roll pan. Make sure to keep the layer uniform and avoid stray oats to prevent burning.
- Bake for 10 minutes, stir, then mix in the cashews and bake for an additional 5 minutes. Don't worry if the oats look soft.
- After 15 minutes in the oven, remove the granola, stir, and compact it slightly with a spoon. Bake for an additional 5 minutes.
- Once baked, allow the granola to cool completely for 1-2 hours to firm up further.
- Break the granola into large chunks of about 1 inch and sprinkle mini chocolate chips on top.
- Store in an airtight container at room temperature for up to 2 weeks; refrigerate if in a warm or humid environment.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure even spreading of the granola to avoid uneven baking and burning.
The granola will firm up as it cools, so allow adequate cooling time before breaking into chunks.
Feel free to use either roasted or raw cashews according to your preference.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 7g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
