Maple Matcha Granola is the best way to give your morning breakfast a maple, green tea crunch! Hearty oats, nuts, hemp seeds and chia drizzled with matcha green tea and pure maple syrup for a sweet and crunchy topping.
Anyone else need a diet detox this morning? The Super Bowl brought all the indulgent snacks this past weekend and now it’s time to reign it back in and balance it out. Meet my favorite way to dress up boring old yogurt or just to snack on mid day! Sweet and crunchy maple match granola is exactly that; naturally sweetened, mild green tea flavor, and whole food ingredients.
Let’s do it.
How to Make Maple Matcha Granola
Making granola is all about balance. The trick is simple. You just have to have enough dry ingredients, like oats and nuts, to balance out the wet ingredients, like oil and maple.
Not so hard right?
The balance you’re shooting for is about 6 to 1. Like most good things in the kitchen, sometimes you gotta stray from the rules just a smidge.
To make your deliciously crunchy and naturally sweet maple matcha granola, add all your dry ingredients to a 9×13 pan. In a separate bowl, add your matcha powder and slowly drizzle the maple syrup in while whisking. The goal is to blend the matcha with the maple syrup so the clumps dissolve but without using water (remember that 6 to 1-ish ratio right?)
Drizzle the dry ingredients with your oil then the maple matcha mixture and then channel your best masseuse vibes to really work all those ingredients together. Yes, you can go the clean route with a spatula, but getting in there all messy with your own two hands…well, that’s the preferred method under this roof.
Ways to Enjoy Granola
It’s no surprise from these photos, the best way in my book is to have maple matcha granola over thick vanilla yogurt. Either the Siggi’s or the Icelandic yogurt brands are my favorite.
The crunchy sweet with the tangy yogurt is so so good, especially when you food style some fresh fruit on top all sexy for the instas. You could even go all the way and try this homemade 5 minute ‘yogurt’ from Lindsey at Pinch of Yum. Keep the whole breakfast homemade and vegan.
For an afternoon snack, slice up an apple and drizzle with some peanut butter and sprinkle with maple matcha granola. Giving you a little bump of protein and whole grains to put a little pep in your 3 o’clock step.
Use it to top muffins, breads, or just eat it as is. It’s a simple, natural, whole food way to satisfy with a little sweet, some good ol’ crunchiness and good for your ingredients.
If you’re a matcha lover or just looking to try some new things, here are some other matcha posts you might like!
- Iced Lavender Matcha Latte
- Matcha Chia Seed Pudding
- Green Tea Cupcakes with Chocolate Buttercream
- Matcha Macarons
Sweet & Crunchy Maple Matcha Granola
- 2 cups old fashioned oats
- 1 cup sliced almonds
- 1/4 cup chia seeds
- 1 cup pecans roughly chopped
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil or coconut oil
- 1/4 cup pure maple syrup
- 1 tablespoon matcha powder
- Optional for chunkier, sweeter granola:
- 1/4 cup coconut flakes
- 1/4 cup additional maple syrup
- Preheat the oven to 350°F. In a 9x13 pan, combine the oats, almonds, chia seeds, pecans and salt. Stir well to evenly distribute the ingredients.
- In a small bowl, add the match powder. Slowly pour the maple syrup in while whisking continuously to remove any lumps. Set aside.
- Drizzle the oil over the dry ingredients. Use your hands or a spatula to stir the ingredients well, making sure everything is coated. Repeat with the maple-matcha mixture.
- For crumbly granola: bake for 30 minutes, stirring every 10 minutes. For chunkier, sweeter granola: after 15 minutes of baking, stir in 1/4 cup additional maple syrup and 1/4 cup coconut flakes. Bake for 15 more minutes and let cool 5 minutes before stirring.
- If you'd like to add the coconut flakes without adding more maple syrup, stir them in during the last 10 minutes of baking.