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    The Heirloom Pantry » Recipes » Matcha

    Gluten-Free Matcha Granola

    Published: Mar 4, 2023 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Gluten-free matcha granola Pinterest pin.

    Gluten-Free Matcha Granola is a perfectly crunchy treat filled with earthy green tea flavor. It requires minimal effort and is a healthy, delicious breakfast or light snack!

    Green tea matcha granola with nuts and seeds scooped on a metal baking sheet.

    We always keep healthy homemade granola in our pantry to enjoy every day. We usually eat it with Greek yogurt or oat milk for a filling breakfast or snack. In this recipe, we have added a delicious matcha twist to create a uniquely flavored granola.

    This recipe is vegan, gluten-free, and refined sugar-free! It's healthy and makes a perfect homemade snack or gift for any matcha lover. If you are looking for other matcha flavored snack recipes, check out our Matcha Muffins, White Chocolate Matcha Brownies, and Vanilla Matcha Latte.

    Jump to:
    • About Matcha Granola
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Storage
    • Recipe FAQs
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Matcha Granola

    • Taste - This homemade granola is sweet with a light earthy matcha flavor.
    • Texture - The granola is light and crunchy.
    • Effort - All you need to do is mix the ingredients, bake the granola mixture, then let it cool and enjoy!
    • Time - It takes about 5 minutes to mix the ingredients, 25 minutes to bake it, then 40 minutes for it to cool and get crispy.

    Ingredients

    Ingredients to make gluten-free matcha granola, including rolled oats, maple syrup, seeds and nuts, coconut oil, vanilla extract, chia seeds, ground ginger, and matcha powder.
    • Matcha powder - Matcha powder provides a distinct earthy flavor. For this recipe, we suggest using culinary grade matcha because it is the most economical while still adding a rich matcha flavor to the
    • Gluten-free rolled oats - We use Trader Joe's gluten-free oats for this recipe, but you can use other gluten-free rolled oats.
    • Chia seeds - Chia seeds are loaded with antioxidants, fiber, and omega-3 fatty acids.
    • Raw nuts and/or seeds - Chopped nuts and seeds provide a hearty and protein-packed crunch.
    • Ground ginger - Ground ginger provides a lightly spicy aroma.
    • Oil - We use a healthy and tasty oil like coconut oil, olive oil, or sunflower seed oil.
    • Sweetener - Add maple syrup or agave syrup for a rich sweetness.
    • Vanilla extract - Vanilla extract adds complexity and sweetness to the granola.

    See recipe card for quantities.

    Substitutions and Variations

    • Coconut flakes - Unsweetened coconut flakes provide a light and fruity accent.
    • Dried fruit - Add dried fruit like cranberries, raisins, apricots, or apples for a healthy addition.
    • Cinnamon - Sprinkle some cinnamon for a warm woodsy flavor.
    • Chocolate chips - Add semi-sweet chocolate chips to make this granola chocolatey.
    • Honey - You can use honey instead of maple syrup or agave for a lighter sweet flavor.

    Instructions

    Steps to make gluten-free matcha granola, including lining a baking sheet with parchment paper, mixing the dry and wet ingredients, spreading the granola on a baking sheet, and stirring halfway through.
    • Prepare oven and baking sheet - Preheat the oven to 350°F and line a baking tray with parchment paper. Then set aside.
    • Whisk dry ingredients - In a mixing bowl, whisk gluten-free rolled oats, chia seeds, nuts and seeds, sea salt, ground ginger, and matcha powder.
    • Add wet ingredients - Add oil, sweetener, and vanilla extract and mix until well combined.
    • Bake granola - Pour granola mixture onto the baking sheet and use a silicone spatula or large spoon to spread the granola in an even layer. Then place in the oven on the middle rack and bake for 20-24 minutes, stirring halfway through.
    • Cool granola - Let the granola cool completely, at least 40 minutes, then use your hands to break it into chunks. The granola will harden and crisp up as it cools. Add dried fruit or coconut flakes if desired and store in an airtight container for up to 2 weeks.

    Pro tip - When stirring the granola halfway through cooking, press down on the granola with the back of a spoon or a silicone spatula. This will create large chunks of granola.

    Storage

    Store leftover matcha granola in an air-tight container or bag in for up to 1 month for best results. After 1 month, the granola won't be as crunchy.

    Recipe FAQs

    What is matcha powder?

    Matcha powder is ground young green tea leaves. The green tea powder is traditionally used in Japanese tea ceremonies, but is also delicious in various drink and baking recipes. Since it is 100% green tea leaves, it is more concentrated than normal green tea and has a stronger green tea flavor.

    Will matcha powder give me energy?

    Yes, matcha naturally contains caffeine which will boost energy.

    Is granola healthy for you?

    Yes, the rolled oats are high in fiber and iron, the nuts are high in protein, and the chia seeds are high in omega-3 fatty acids. We also use very little sweetener.

    Is granola healthier than oats?

    While oats are healthy, granola is healthier because of the added nuts and seeds.

    Why is my homemade granola not crunchy?

    If the temperature is too high, it can burn the ingredients before they dry out and have a chance to get crispy. As a result, it is best to cook the granola at a low temperature slowly.

    Where can I buy matcha powder?

    You can buy matcha at Japanese markets, like Nijiya or Mitsuwa, some common chain grocery stores, and online retailers, including Matcha Bloom (use code KAT for 10% off).

    Baking sheet with green tea gluten-free matcha granola with rolled oats, seeds, and nuts.

    Top Tips

    • If adding coconut flakes, add them when there’s 5-10 minutes of baking time left to toast the flakes and ensure they don’t burn; otherwise, mix them in at the end.
    • Always add dried fruit once the granola has cooled or it will soften and get sticky.

    Related Recipes

    • Spoon pouring matcha vanilla bean glaze for cakes, muffins, quick breads, and more in a white ceramic ramekin.
      Matcha Vanilla Bean Glaze
    • Green matcha white chocolate covered strawberries.
      Matcha White Chocolate Covered Strawberries
    • Matcha cinnamon streusel muffins with crumbly streusel and matcha vanilla bean glaze.
      Matcha Cinnamon Streusel Muffins
    • Fudgy green tea matcha brownies with soft and chewy center.
      Fudgy Matcha Brownies with White Chocolate

    Did You Like This Recipe?

    Love this easy matcha granola recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for The Heirloom Pantry's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your gluten free granola!

    📖 Recipe

    Green tea matcha granola with nuts and seeds scooped on a metal baking sheet.
    Print Recipe Pin Recipe
    5 from 3 votes

    Gluten Free Matcha Granola

    Gluten Free Matcha Granola is a perfectly crunchy treat filled with earthy green tea flavor. It requires minimal effort and is a healthy, delicious breakfast or light snack!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Cool time40 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Snack, Sweets
    Cuisine: Japanese
    Servings: 8
    Calories: 272kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 parchment paper
    • 1 baking sheet
    • 1 silicone spatula
    • 1 mixing bowl
    • 1 Measuring spoons

    Ingredients 

    • 2 cups gluten-free rolled oats
    • 2 tablespoon chia seeds
    • 1 cup chopped raw nuts and/or seeds
    • ½ teaspoon sea salt
    • ½ teaspoon ground ginger
    • 1½ tablespoon matcha powder
    • ¼ cup melted coconut oil, olive oil, or sunflower seed oil
    • ¼ cup maple syrup or agave syrup
    • 1 teaspoon pure vanilla extract
    Prevent your screen from going dark

    Instructions

    • Prepare oven and baking sheet - Preheat the oven to 350°F and line a baking tray with parchment paper. Set aside.
    • Whisk dry ingredients - In a mixing bowl, whisk gluten-free rolled oats, chia seeds, nuts and seeds, sea salt, ground ginger, and matcha powder.
      2 cups gluten-free rolled oats, 2 tablespoon chia seeds, 1 cup chopped raw nuts and/or seeds, ½ teaspoon sea salt, ½ teaspoon ground ginger, 1½ tablespoon matcha powder
    • Add wet ingredients - Add oil, sweetener, and vanilla extract and mix until well combined.
      ¼ cup melted coconut oil, olive oil, or sunflower seed oil, ¼ cup maple syrup or agave syrup, 1 teaspoon pure vanilla extract
    • Bake granola - Pour granola mixture onto the baking sheet and use a silicone spatula or large spoon to spread the granola in an even layer. Place in the oven on the middle rack and bake for 20-24 minutes, stirring halfway through.
    • Cool granola - Let the granola cool completely, at least 40 minutes, and use your hands to break it into chunks. The granola will harden and crisp up as it cools. Add dried fruit or coconut flakes if desired and store in an airtight container for up to 2 weeks.

    Video

    Notes

    Storage
    • Store leftover matcha granola in an air-tight container for up to 1 month for best results. After 1 month, the granola won't be as crunchy.
    Top Tips
    • When stirring the granola halfway through cooking, press down on the granola with the back of a spoon or a silicone spatula. This will create large chunks of granola.
    • If you add coconut flakes, add them when there’s 5-10 minutes of baking time left to toast the flakes and ensure they don’t burn. Alternatively, you can mix them in at the end.
    • Don't add the dried fruit until the granola has cooled or it will soften and get sticky.

    Nutrition

    Calories: 272kcal | Carbohydrates: 26g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 148mg | Potassium: 268mg | Fiber: 5g | Sugar: 7g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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      Vegan Matcha Ice Cream (Nice Cream)
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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Aoife

      August 01, 2023 at 12:18 pm

      5 stars
      This was amazing! At first I worried that the amount of matcha was too much but it was perfect, so much depth of flavour. Thanks for this amazing recipe

      Reply
      • Kathleen Higashiyama

        August 04, 2023 at 12:01 pm

        Hi Aoife, we're thrilled you enjoyed the matcha granola! If you love matcha, check out our other matcha recipes too. Thank you for trying & rating our recipe! - Kat & Alec

        Reply
    5 from 3 votes (2 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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