Ready to get your crunch on? This sweet homemade granola made with our vibrant Maple Matcha tea is just the ticket. Enjoy it for breakfast with a dollop of yogurt or as an afternoon snack.
Pro Tip: If you want to take the sweetness down a notch, substitute a scoop of Maple Matcha for Matcha Matsu.
How do you like to eat your matcha granola? Tell us in the comments below or snap a pic and post it on Instagram or Twitter with the hashtag #davidstearecipe.
Maple Matcha Granola
Print recipeIngredients
- 2 ½ cups of rolled oats
- ½ cup almond meal
- ¼ cup chopped walnuts
- ½ cup chopped pecans
- 1 cup sunflower seeds
- 2 tbsp coconut oil (melted)
- 1 tbsp Blueberry syrup
- ¼ cup maple syrup
- 1 cup chopped dried cranberries
- 2 tsp vanilla extract
- 3 Perfect Matcha Spoons of Maple Matcha tea
Directions
| Step 1 | |
| Preheat oven to 250°F | |
| Step 2 | |
| In a large bowl, mix together oats, almond meal, walnuts, pecans, sunflower seeds, and cranberries. | |
| Step 3 | |
| In a separate bowl, mix together melted coconut oil, blueberry syrup, maple syrup and vanilla extract. Pour over oat mixture and toss to coat. | |
| Step 4 | |
| Pour mixture onto a cookie sheet and bake for 1 hour, stirring twice. | |
| Step 5 | |
| Remove from the oven, transfer to a bowl and add the Maple Matcha. Toss to coat. Enjoy it straight up or mix it into Greek yogurt for a creamy, crunchy morning treat. | |
| Step 6 | |
| Keep in an airtight container for 2-3 weeks for maximum freshness! | |
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