Good God, it’s Green Granola!
The first time I remember having matcha powder was in a super sugary green tea frappuccino from Starbucks. While their version is primarily sugar, ice and whipped cream the distinct matcha flavor is still able to power through and make an appearance. Matcha powder is a finely ground green tea, originating in China. Because it is powdered, it is used more like cocoa powder than tea- it can be dissolved into water and drank, used to dye and flavor foods and even used in baking. I buy my matcha at the local Asian supermarket, but you should be able to find it at any large grocery store. When using matcha it is important to remember that a little bit goes a long way- my recipe uses 2 tsp., and the result is a balanced blend between the matcha and the coconut. If you are really looking to punch up the green tea flavor you could try adding a whole tablespoon.
This recipe works a lot like the Banana Granola recipe I published earlier. It is created on a base of oats, coated with oil and sugar. This time its flavored not only with matcha but also with coconut. By adding coconut cream to the coating, each oat has a little coconut flavor, and to boost it up a notch I’ve added half a cup of coconut flakes to the granola. As they toast and become golden in the oven, they develop a delightfully crisp, chewy texture and as well contributing to the overall coconutiness of the granola.
One thing that I think is important to keep in mind when baking is that different ovens operate at slightly different heats. I’ve noticed that when I bake things they tend to need a little more time than most recipes claim, probably meaning my oven runs a little cool. Because of that, make sure to keep a close eye on your granola as it may not need as much time in the oven as mine did.
Green Tea Coconut Granola
- 2 ½ cups of old fashioned oats
- ½ shredded coconut
- ½ a cup of coconut cream
- ½ a cup of canola or other mild oil
- ½ a cup of vegan brown sugar
- 1 tsp. vanilla extract
- 2 tsp. matcha powder
1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl combine the oats and shredded coconut. Set aside.
3. Heat a small saucepan on the stove at a relatively low heat. Add the sugar, oil, vanilla and matcha powder and stir until it is combined.
4. Using a silicone spatula, scrape the matcha, oil, vanilla and sugar mixture over the oats and coconut. Stir until all the oats are covered.
5. Spread the granola evenly on a baking sheet (no need to grease it). Bake for a total of 25 minutes, taking it out once around the 15 minute mark. If you see excessive browning remove earlier so it does not burn.
6. Remove from the oven and let cool. Once the granola is cooled it should hardened and be less soft. Eat right away or store in an airtight container.