Gluten-Free Matcha Granola
Elevate your breakfast game with this Gluten-Free Matcha Granola recipe, a delightful blend of wholesome ingredients and earthy matcha flavor. Packed with gluten-free rolled oats, crunchy almonds, pumpkin seeds, and shredded coconut, this granola is naturally sweetened with maple syrup and infused with antioxidant-rich matcha powder. A touch of coconut oil and vanilla extract brings out its irresistible aroma, while dried cranberries add a chewy, tart finish. Easy to prepare in just 40 minutes, this golden-baked granola is perfect as a nutritious snack, a topping for yogurt or smoothie bowls, or simply enjoyed by the handful. Vegan-friendly and gluten-free, this matcha granola offers a vibrant twist on a breakfast classic that’s both nourishing and delicious.
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha powder
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the gluten-free rolled oats, chopped raw almonds, raw pumpkin seeds, shredded unsweetened coconut, and a pinch of salt. Mix well.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the maple syrup and vanilla extract.
Pour the wet mixture over the oat mixture, stirring to coat all ingredients thoroughly.
Add the matcha powder to the mixture and stir until the matcha is evenly distributed.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for about 30 minutes, stirring halfway through to ensure even toasting, until the granola is lightly golden brown.
Remove from the oven and let the granola cool completely. As it cools, it will crisp up.
Once cool, stir in the dried cranberries. Store the granola in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 168.8 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
