Matcha Granola (Gluten Free + Vegan)

Matcha Granola (Gluten Free + Vegan) requires about 1 hour and 10 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 4 and costs $2.01 per serving. One portion of this dish contains roughly 13g of protein, 46g of fat, and a total of 645 calories. If you have matcha powder, coconut oil, salt, and a few other ingredients on hand, you can make it. 276 people have tried and liked this recipe. Plenty of people really liked this side dish. It is brought to you by Bakerita. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Similar recipes include Gluten-Free & Vegan Sugar Cookies with Matchan Icing, Raspberry Matcha Bars (Gluten Free, Paleo + Vegan), and No-Bake Matcha Protein Bars (Vegan + Gluten-Free!).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 60 minutes

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Ingredients:

½ cup sliced almonds

3 tablespoons coconut oil, melted

1/3 cup maple syrup

2 teaspoons matcha powder

½ cup pepitas (pumpkin seeds)

1½ cups rolled oats (GF, if necessary)

¼ teaspoon salt

1½ cups unsweetened flaked coconut

1 teaspoon vanilla extract

Equipment:

measuring cup

bowl

oven

baking sheet

Cooking instruction summary:

Preheat oven to 300 F.In a large bowl, combine the rolled oats, flaked coconut, pepitas, and sliced almonds.In a separate bowl or liquid measuring cup, combine the coconut oil, maple syrup, vanilla extract, and salt. Pour over oat mixture and toss to coat completely. Spread mixture out onto a large baking sheet and bake for 1 hour, stirring once halfway through to ensure even cooking.Remove from oven and let cool on the baking sheet for about 15 minutes. Transfer the granola to a large bowl, sprinkle matcha over top and toss to combine.Store in an airtight container for up to several weeks.

 

Step by step:


1. Preheat oven to 300 F.In a large bowl, combine the rolled oats, flaked coconut, pepitas, and sliced almonds.In a separate bowl or liquid measuring cup, combine the coconut oil, maple syrup, vanilla extract, and salt.

2. Pour over oat mixture and toss to coat completely.

3. Spread mixture out onto a large baking sheet and bake for 1 hour, stirring once halfway through to ensure even cooking.

4. Remove from oven and let cool on the baking sheet for about 15 minutes.

5. Transfer the granola to a large bowl, sprinkle matcha over top and toss to combine.Store in an airtight container for up to several weeks.


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