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!
¼cupmelted coconut oil, olive oil, or sunflower seed oil
¼cupmaple syrup or agave syrup
1teaspoonpure 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
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.