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Matcha Granola
Matcha granola brings the earthy flavor of green tea straight to your morning bowl. Rolled oats, pumpkin seeds, and hemp hearts bake together into crunchy clusters sweetened with pure maple syrup. A splash of vanilla and orange oil brightens the deep, grassy notes of the culinary-grade matcha. It is a quick and satisfying breakfast option that stores beautifully for weeks. Serve it over thick yogurt or enjoy it by the handful as an afternoon snack.
Ingredients
- 5 cups (500 g) rolled oats
- ¼ cup (30 g) hulled pumpkin seeds (pepitas)
- ¼ cup (40 g) unhulled sesame seeds, black, white, or a mix
- ¼ cup (35 g) hemp seeds
- 3 tablespoons culinary-grade matcha green tea powder
- 1 teaspoon kosher salt
- ½ cup (120 ml) pure maple syrup
- ½ cup (120 ml) extra-virgin olive oil or pecan oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange oil, flavor, or extract (see Resources )
Instructions
- 1Preheat the oven to 350°F (180°C) with a rack in the center position. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- 2Toss the rolled oats, pumpkin seeds, sesame seeds, hemp seeds, matcha powder, and kosher salt together in a large mixing bowl.
- 3Whisk the maple syrup, olive or pecan oil, vanilla extract, and orange oil in a small bowl. Pour the wet ingredients over the oat mixture and stir thoroughly to coat everything evenly.
- 4Transfer the coated mixture to the lined baking sheet and press it into a flat, even layer.
- 5Bake for 20 minutes, rotate the pan front to back, and continue baking for another 5 to 10 minutes until the edges darken and the center turns golden brown.
- 6Allow the granola to cool completely on the baking sheet before breaking it apart into crunchy clusters.
- 7Transfer the cooled clusters into an airtight container and store away from direct heat and light for up to 3 weeks.