Whether you’re looking for something delicious to eat for breakfast, or the perfect gift to give away for the holidays, this maple matcha granola is for you. Put it in a nice glass jar, throw a bow on it, and give it to all of your nearest and dearest. The best gifts are the ones you can eat!
This recipe may require a bit of attention, but I assure you it is worth it. Store-bought granola pales in comparison to this homemade version. It has all of the flavours, without all of the refined sugars and added preservatives. The subtle sweetness from the maple syrup, the crunch from the slow toasting and the vibrant green from the matcha makes for the perfect breakfast. Put it on top of some plain yogurt with a hot cup of coffee and consider your morning made.
Maple Matcha Granola
Makes: about 9 cups
Adapted from: 40 Aprons
- 6 cups rolled oats
- 2 cups nuts/seeds (I like to use: cashews, pecans, walnuts, pumpkin seeds)
- 1 cup hemp seeds (optional)
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 4 tsp. vanilla
- 4 tsp. matcha powder
- 1 cup dried fruit (optional)
Preheat oven to 250°F.
In a large bowl combine oats, nuts/seeds and hemp seeds.
In a separate small bowl combine melted coconut oil (melt it in a small pot on the stove or in the microwave), maple syrup and vanilla. Pour over oat mixture and stir until well coated. Divide between two baking trays, and spread out evenly. Bake 1 1/2 hours, stirring every 15 minutes.
Remove from oven and transfer to a large bowl. Toss with matcha powder and dried fruit. Let cool and store in a sealed jar.