Matcha Granola

Matcha granola
Matcha Granola
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  1. 3 cups rolled oats (gluten-free if desired)
  2. ½ cup sliced almonds
  3. ¼ cup pumpkin seeds (or sunflower seeds)
  4. ½ cup unsweetened coconut flakes
  5. 1 tbsp. coconut palm sugar (or brown sugar)
  6. ¼ cup pure maple syrup (or honey)
  7. ¼ tsp. salt
  8. ¼ cup melted coconut oil
  9. 2 tsp. matcha powder
  10. ½ cup dried berries, such as cranberries, Goji Berries or raisins
  1. Preheat oven to 250º F.
  2. In a large bowl, combine oats, nuts, seeds and sugar.
  3. In a separate bowl, combine coconut oil, maple syrup and salt. Whisk well, and pour the mixture over the oat mixture; toss to coat.
  4. Spread the mixture out onto a large baking sheet and bake for 1-1.5 hours, stirring the mixture every 15 minutes with a spatula or wooden spoon.
  5. When done, remove from oven and let cool.
  6. Scrape the granola into large bowl, then sprinkle in the matcha and toss to coat.
  7. Mix in the berries.
  8. Keep sealed in a freezer bag or container for up to three weeks.
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