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!
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 Cinnamon Streusel Muffins, Fudgy Matcha Brownies with White Chocolate, and Vanilla Matcha Latte.
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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
- 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
- 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
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.
Yes, matcha naturally contains caffeine which will boost energy.
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.
While oats are healthy, granola is healthier because of the added nuts and seeds.
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.
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).
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.
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!
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Gluten Free Matcha Granola
Equipment
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
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.
Notes
- 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.
- 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.
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