Matcha Almond Granola is crunchy, slightly sweet and full of matcha flavor. Grain and dairy-free!Jump to Recipe
Matcha is one of my favorite ingredients. I love it as a tea, but am obsessed with finding ways to incorporate it into both sweet and savory recipes. Matcha is a powder that’s made of finely ground green tea leaves from the Camellia sinensis plant. When growing leaves for matcha, the tea plants are shade-grown for about three to four weeks before harvest. This process causes the plants to produce more caffeine and theanine, which results in matcha’s unique nutrient composition. Matcha is rich in amino acids and has a high concentration of antioxidants which may help prevent cell damage and lower risk of chronic diseases. Matcha has a unique savory flavor that lends itself to so many different preparations. In this recipe, the nuts & seeds, coconut and maple syrup all tie together with the slightly earthy flavor of the matcha powder.
The Ingredients for Matcha Almond Granola:
Jade Leaf is my go-to matcha brand and has been for years. They have a wide assortment of different matcha grades and styles from culinary to ceremonial. I like the Culinary Grade for cooking and baking.
For this recipe, use large unsweetened coconut flakes, rather than shredded or flaked coconut.
All the ingredients below are raw and organic. I use a combination of almonds and pecans, but other nuts like walnuts or hazelnuts would be delicious, too.
While your oven is preheating, mix together the liquids and matcha powder, whisking until smooth.
Combine the matcha mixture with the remaining ingredients, stirring until everything is well-coated.
Transfer the granola to a parchment-lined baking sheet and bake for about 30 minutes. Stir occasionally and watch for the granola to start barely turning golden brown.
Cool your granola and store in a glass jar or other container for several weeks.
Lovely clusters will come together during baking from the maple syrup and coconut oil.
I love this granola with fresh berries and almond milk! Try also using it in a Matcha Almond Granola Parfait or Matcha Almond Granola Cookies! It is also delicious by the handful for a quick Fika break 🙂
Matcha Almond Granola
- 1 tablespoon matcha powder
- ¼ cup maple syrup
- 2 tablespoons melted virgin coconut oil
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 1 cup raw almonds roughly chopped
- 1 cup raw pecans roughly chopped
- ½ cup unsweetened coconut chips or flakes
- ½ cup raw pumpkin seeds
- Preheat oven to 275°.
- In a bowl, mix the matcha with the maple syrup, coconut oil, salt and vanilla. Add almond flour, nuts, seeds and coconut and stir together to create a sticky mass.
- Line a baking sheet with parchment paper.
- Spread out mixture on parchment and bake for about 30 minutes, stirring occasionally.
- Cool and transfer to a glass jar to store.