Crunchy Matcha Granola with Oats and Almonds

Granola still feels soft when it leaves the oven; it turns crisp as it cools. This one combines 7 oz (200 g) rolled oats, 2.1 oz (60 g) almonds, and about 4 tsp (8 g) matcha. Allow 1 hour 10 minutes for eight servings, including 30 minutes on the baking sheet.

We turn it only once during baking so there are clusters to break apart later. Without an oven, matcha breakfast recipes also offer cold bowls.

• Prep 15 minutes
• Bake 25 minutes
• Cool 30 minutes
• Total 1 hour 10 minutes
• Yield 8 servings of about 1.6 oz (45 g) each
• Equipment oven, baking sheet, parchment paper, two bowls, fine sieve, spatula, and spoon

Ingredients for eight servings of matcha granola

• 7 oz (200 g) rolled oats
• 2.1 oz (60 g) chopped almonds
• 1.1 oz (30 g) pumpkin seeds
• 3 tbsp (45 ml) maple syrup
• 2 tbsp (30 ml) neutral oil
• About 4 tsp (8 g) matcha

Coat the oats, bake, and let cool

1. Preheat the oven to 300°F (150°C).
2. Cover the baking sheet with parchment paper.
3. Mix the 7 oz (200 g) rolled oats, 2.1 oz (60 g) chopped almonds, and 1.1 oz (30 g) pumpkin seeds in a large bowl.
4. Sift about 4 tsp (8 g) matcha into a second bowl.
5. Mix the 3 tbsp (45 ml) maple syrup and 2 tbsp (30 ml) neutral oil with the matcha.
6. Pour this mixture over the dry ingredients.
7. Stir until the oats are coated.
8. Spread the mixture evenly on the baking sheet.
9. Bake for 25 minutes at 300°F (150°C).
10. Gently turn the granola after 12 minutes of baking.
11. Let it cool on the sheet for 30 minutes.
12. Break the cooled clusters apart with your fingers.

We'd leave the baking sheet undisturbed for the 30 minutes of cooling. Repeated stirring breaks up the clusters; if you want finer crumbs, separate them once the granola is cold. Serve it over yogurt or keep it in a dry container.

Which matcha goes into the baked mixture?

The oats and almonds bake with Essence, our matcha for cooking. Baking can mute the mixture's green color.

Strawberry, blueberry, or coconut after baking

For strawberry, add 1.1 oz (30 g) freeze-dried fruit to the cooled granola. You can replace it with 1.1 oz (30 g) dried blueberries. For coconut, mix in 0.7 oz (20 g) flakes after cooling. None of these additions goes into the oven with the basic mixture.

Our tip. Break the clusters apart with your fingers only when the baking sheet is cold. You'll keep more crisp pieces.

Allergens. Tree nuts from the almonds. Check the oat label if you need to avoid gluten.