Healthy Matcha Granola
If you’re already starting your day with a bowl of Matcha tea you’ll know that you’re off to a good start. Thanks to the unique shade growing method and a process that means you’re drinking all of the tea -leaf, not just its liquor means that a unique combination of get-up-and-go caffeine tempered and under control of the feel-good chemical L’thianine are beavering away in harmony to help you over the hurdles of whatever assault course the next few hours have in store for you.
Now with Rachel’s crunch-tactic take on that reliable healthy breakfast staple Natcha Granola - you can boost your matcha intake. Easy to prepare and store, this is a perfect breakfast to be enjoyed with milk (of any variety) or dry as a go-to handful of matcha-infused pick-me-up snacks.
Matcha Granola Ingredients
This is what you need to start making your matcha granola
3 c rolled oats
½ c almonds
½ c cashews
2 tbsp matcha powder
¼ c coconut oil, melted
½ c honey
½ tsp vanilla extract
½ c goji berries
½ c coconut flakes
Matcha Granola Directions
Preheat the oven to 320°F.
Mix the oats, nuts, and matcha powder in a large bowl.
Using the microwave, melt the coconut oil in increments of 20 seconds (if not already a liquid). Mix in the honey and vanilla extract. Pour over the dry ingredients and mix together.
Spread the mixture onto a baking pan and bake for 12 minutes.
Remove the pan from the oven and stir the mixture. Stir in the dried fruit and coconut flakes at this point. For clumpy granola, press down the mixture closely together into an even layer.
Bake for another 8 to 10 minutes until golden brown.
Remove the pan from the oven and let it cool completely.
Once it is at room temperature, break the granola into chunks.
Store in an airtight container at room temperature for 1 to 2 weeks.
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