Matcha Granola Clumps (GF, DF)
This Matcha Granola recipe combines thick rolled oats with honey, cinnamon, raw nuts and seeds, unsweetened coconut flakes, matcha powder, and other whole ingredients to make a toasty, crunchy, and healthy granola. Eat it as is or pair it with some yogurt, this matcha granola makes for the perfect snack and breakfast!
Ingredients
- 3 cups old-fashioned rolled oats
- 1 "flax egg" (1 tbsp flax seed + 2 ½ tbsp water)
- ½ cup raw pecans
- ½ cup raw almonds
- ½ cup coconut flakes
- ½ cup raw pumpkin seeds (pepitas)
- 1 tbsp ground cinnamon
- 1 tbsp culinary-grade matcha powder , adjust to taste
- ¼ tsp sea salt
- ¼ cup honey , sub maple syrup if vegan
- ¼ cup melted coconut oil , sub melted butter if not DF
- 1 tbsp brown sugar or coconut sugar (optional)
- ⅓ cup dried cranberries (optional)
Instructions
- Preheat oven to 300º F. Prepare your "flax eggs" by mixing 1 tbsp flax seeds with 2 ½ tbsp water. Set aside for 5 minutes until mix gels up.
- In a large bowl, add rolled oats, pecans, almonds, pepitas, coconut flakes, cinnamon, matcha powder, and brown sugar. Stir to combine. In a medium bowl, add melted coconut oil, honey, flax eggs, and sea salt. Whisk until combined. Pour the liquid mixture over the dry mixture and stir to combine.
- Spread the granola mixture unto a large baking sheet. For larger granola "clumps," make sure to pack the mixture tightly. Bake for approximately 40 minutes, or until granola is crisp and golden.
- Remove baking sheet from the oven and cool completely. Then break up granola into your desired bits size, then add in dried cranberries. Stir to combine. ENJOY!
Nutrition
Calories: 213kcal
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