{"id":5016,"date":"2017-02-24T07:00:09","date_gmt":"2017-02-24T12:00:09","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=5016"},"modified":"2023-07-31T15:47:25","modified_gmt":"2023-07-31T19:47:25","slug":"maple-matcha-granola","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/maple-matcha-granola\/","title":{"rendered":"Maple Matcha Granola"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>

Ready to get your crunch on? This sweet homemade granola made with our vibrant Maple Matcha<\/u><\/a> tea is just the ticket. Enjoy it for breakfast with a dollop of yogurt or as an afternoon snack.<\/p>\n

Pro Tip:<\/em> If you want to take the sweetness down a notch, substitute a scoop of Maple Matcha for Matcha Matsu<\/u>.<\/a><\/p>\n

How do you like to eat your matcha granola? Tell us in the comments below or snap a pic and post it on Instagram<\/span><\/a> or Twitter<\/span><\/a> with the hashtag #davidstearecipe.<\/p>\n

\"Maple<\/p>\n

\n
\n
\n \n

Maple Matcha Granola<\/h2>
\n \n \n \n \n \n \n \n \nPrint recipe<\/a> <\/div>
\n <\/div>
\n\n <\/a> <\/div> \n <\/table> \n

Ingredients<\/h2> \n
    \n \n \n
  • 2 \u00bd cups of rolled oats<\/li> \n \n
  • \u00bd cup almond meal<\/li> \n \n
  • \u00bc cup chopped walnuts<\/li> \n \n
  • \u00bd cup chopped pecans<\/li> \n \n
  • 1 cup sun\ufb02ower seeds<\/li> \n \n
  • 2 tbsp coconut oil (melted)<\/li> \n \n
  • 1 tbsp Blueberry syrup<\/li> \n \n
  • \u00bc cup maple syrup<\/li> \n \n
  • 1 cup chopped dried cranberries<\/li> \n \n
  • 2 tsp vanilla extract<\/li> \n \n
  • 3 Perfect Matcha Spoons of Maple Matcha tea<\/li> <\/ul> <\/div> \n
    \n

    \n Directions\n <\/h2> \n

\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n
\n Step 1\n <\/td> <\/tr>
Preheat oven to 250\u00b0F<\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
In a large bowl, mix together oats, almond meal, walnuts, pecans, sun\ufb02ower seeds, and cranberries.<\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
In a separate bowl, mix together melted coconut oil, blueberry syrup, maple syrup and vanilla extract. Pour over oat mixture and toss to coat.<\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
Pour mixture onto a cookie sheet and bake for 1 hour, stirring twice.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
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.<\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
Keep in an airtight container for 2-3 weeks for maximum freshness!<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div> <\/div>\n\n
\n

Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

Maple Matcha<\/a><\/h3>\n <\/div>\n