Description
This Crunchy Vegan Matcha Granola combines quick oats, coconut flakes, pumpkin seeds, and vibrant matcha powder for a delicious and energizing breakfast or snack. Sweetened naturally with maple syrup and bound together with creamy cashew butter, this granola is baked to crispy perfection. It's perfect for anyone looking for a nutritious, vegan, and gluten-free granola option packed with antioxidants and healthy fats.
Ingredients
Dry Ingredients
- 2 cups quick oats (use gluten-free if needed)
- 3/4 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 2 teaspoons matcha powder
Wet Ingredients
- 1/3 cup maple syrup (or other liquid sweetener)
- 1/4 cup cashew butter (or other nut/seed butter)
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F) to prepare for baking the granola evenly at a low temperature.
- Mix Dry Ingredients: In a large mixing bowl, combine the quick oats, unsweetened coconut flakes, pumpkin seeds, and matcha powder. Stir thoroughly to ensure the matcha is evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup and cashew butter until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Mix until every bit of the dry mix is coated and the mixture is thoroughly incorporated.
- Prepare for Baking: Spread the granola mixture evenly on a baking sheet lined with parchment paper. Use the back of a spoon or a spatula to gently press the mixture down to help it clump and bake evenly.
- Bake the Granola: Place the baking sheet in the oven and bake for 25 to 35 minutes, stirring once halfway through to ensure even browning. The granola is done when it is dry and nicely browned.
- Cool Down: Remove the granola from the oven and let it cool completely on the baking sheet. Cooling allows it to crisp up and become crunchy before serving.
Notes
- For a nut-free version, substitute cashew butter with sunflower seed butter.
- Use gluten-free oats if you require a gluten-free recipe.
- Store cooled granola in an airtight container at room temperature for up to two weeks.
- Feel free to add dried fruits or nuts after baking for extra texture and flavor.
- If your granola isn’t as crunchy as you’d like, you can bake it a few minutes longer but watch carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
