Matcha White Chocolate Granola (Vegan/GF)
Oh my matcha! This granola is DANGEROUS! I feel like I can’t stop eating it! Even my friends who aren’t a huge fan of matcha really liked it so I’m a very proud granola momma.
It’s also SO simple and quick to make and the ingredients are interchangeable so you can easily use what you already have in your pantry.
I’ll include what I used in the ingredient list belowbut feel free to substitute whatever suits you best. Pistachio, macadamia, and cashew could be really wonderful nuts to use in this, and if you want to replace the oats for a grain-free version, try a mix of unsweetened desiccated coconut and large coconut flakes. I’m really excited to use some puffed grain some time in the near future! The possibilities are endless!
One thing I will say about ingredients though, is that I always use high quality matcha and I think it’s imperative that you choose ceremonial grade. Not only will it taste better, but it will also have a more vibrant, beautiful green color. I always use Matcha Bloom because their matcha is high quality, ceremonial grade AND organic. It can be hard to find a matcha with all of those qualities that actually tastes good so I’m very glad I came across Matcha Bloom. I have been using their matcha for quite some time now and I’m very grateful to be partnering with them to offer a 10% off coupon code for you. Just use NATALIE10 at checkout.
If you make this or make any substitutions let me know how it turns out. I just KNOW you’ll love this recipe. It makes a pretty big batch, but sometimes I’ll even make 2 batches; one for myself and another to jar up and give away as ‘thank you’ gifts. It’s filled with protein (even if you don’t add your own), healthy fats, and sweetened only with maple syrup so it’s still perfect for anyone who’s on their new year health goals. I hope everyone is enjoying their January and having a great start to 2022!
Love Always,
Nat
Matcha White Chocolate Granola
D R Y I N G R E D I E N T S
1 1/2 cup sprouted oats (I use One Degree Organics)
1 1/3 cup nuts
I used: 1/2 cup pecans, 1/2 cup walnuts, 1/3 cup almonds
1 1/3 cup mixed seeds/mix-ins
What I used: 1/3 cup buckwheat groats, 1/3 cup sunflower seeds, 1/3 cup pumpkin seeds, 1/3 cup hemp hearts
1/2 cup chopped dates (or dried fruit of choice)
4 tsp sifted matcha (separated)
1/2 tsp sea salt
Optional: 2-3 scoops plant protein or collagen peptides
W E T I N G R E D I E N T S
1/2 cup maple syrup
1/3 cup avocado oil
1/2 tsp vanilla extract
T O P P I N G S
2/3 cup dairy free white chocolate chips
I used these ones
2 tsp sifted matcha
1 tsp flaked sea salt (optional)
D I R E C T I O N S
Preheat the oven to 325° and line a baking sheet with parchment paper.
In a large bowl, mix together the dry ingredients.
In a small sauce pan, warm up the avocado oil and maple syrup. Turn off the heat and mix in the vanilla.
Mix half of the wet mixture into the dry ingredients and fold until combined. Repeat with the 2nd half.
Pour the granola onto the lined baking sheet and spread evenly into a thin layer. The thinner the better for crunch and crisp!
Bake for 30 minutes, rotating half way through until the granola starts to golden brown. Remove from the oven and let rest for 5 minutes.
Sift the remaining matcha over the warm granola and sprinkle the white chocolate chips over the top. After a few minutes, take a spatula or butter knife and spread the melted white chocolate all over the granola and sprinkle with flaked sea salt.
Wait about 30-45 minutes or until the granola is cool before breaking apart and storing.