Matcha matcha matcha!

IMG_1694I always think that if people knew how easy it was to make their own granola, then they wouldn’t bother with store bought.  Truth is, granola is just about the easiest thing to make and the best part of it is that you can make whatever flavour you want.  How’s that for being the best thing ever?!

Being on a matcha trip as I have been of late, I decided to make a matcha flavoured granola.  Hey, why not?  If you’re a matcha lover, you’ll love this.

This is a very basic recipe with few ingredients, because honestly, I had ran out of everything!  But it works so I’m sticking to it.


Matcha Latte Granola

Makes 4 cups



2 1/2 cups gluten free wholegrain oats

1 cup raw pumpkin seeds

1/2 cup raw sunflower kernels

1 tsp of matcha powder

1/4 tsp Himalayan pink salt

1/4 cup rice bran syrup

1 tsp vanilla extract

1 TBS coconut oil



Preheat oven to 180 degrees Celcius and line a baking tray with baking paper.  Set aside.

In a small saucepan, add the syrup, vanilla extract and coconut oil.  Place over low to medium heat and stir until coconut oil dissolves.  Leave on the heat for a few minutes until it starts to bubble.  Take off the heat.

In a large bowl, add the oats, seeds, salt and matcha powder.  Stir well to combine, then pour in the liquid.

Stir well until everything is coated evenly.  Pour your granola mixture onto prepared tray, even it out with the back of the wooden spoon so that it’s roughly uniformed in height.

Place in the oven for about 10 minutes, or until you can see it start to turn golden.  Turn oven off and leave granola to cool.

DO NOT TOUCH IT.  I repeat, do not touch the granola.  Leaving it to cool will make it crunchy and delicious so don’t be a piggy!

Store in a glass container with a tight fitting lid.  Keeps well for ages, if it lasts that long.


Peas, love and mungbeans



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