A few years back, I never would have thought about making homemade granola. Why bother when you can buy it in the store, right? However, now I understand that it’s worth the bother because it’s actually not much trouble to make, and it’s wonderful to know exactly what ingredients are going into it. Store bought granola often contains additives (e.g., colorings, preservatives, processed sugars, etc.) that I’d prefer not to eat if I have the option, and after making blueberry-buckwheat and chocolate and almond butter granola for the blog, I was absolutely hooked on the homemade route.
Since I hosted a matcha giveaway the other week, I thought it would be fun to follow it up with a recipe for those of you who might have invested in a bag (or were the lucky one to win). Although I adore matcha smoothies, I wanted to step slightly outside of the box and bake with it. With all the cooking and baking that goes on in our home, it’s nice to make recipes that keep for quite a while so that I’m not consuming something for breakfast, lunch, and dinner to ensure it doesn’t go to waste (yes, I do this). Granola is amazing since it keeps for months.
Like the other granola recipes on the blog, this one is super easy and comes together in less than 25 minutes. Perfection in terms of ease and deliciousness. You’ll add rolled oats, buckweat groats, pepitas, hemp seeds, matcha powder, ground ginger, cinnamon, and a pinch of salt to a large bowl (ignore the goji berries you see in the photos — you’ll add those but not until later). Then, you’ll melt together pure maple syrup, coconut oil, tahini, and vanilla extract. You’ll pour that thick, sweet, and addictive maple syrup mixture over your dry ingredients and toss to coat. Lastly, you’ll spread the granola out, bake it, and add the goji berries after baking. When I made it, I actually baked the goji berries with the granola; however, they got a bit too brown, so don’t follow in my footsteps.
The result is a crunchy, subtly sweet, and energizing superfood granola that tastes amazing with a splash of vanilla almond milk but is equally delicious all on its own.
- 1 1/2 cups gluten-free rolled oats
- 1 cup raw buckwheat groats
- 1/4 cup shelled pumpkin seeds (pepitas)
- 2 tablespoons hemp seeds
- 1 to 1 1/2 tablespoons matcha powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine grain sea salt
- 1/2 cup dried goji berries
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 2 tablespoons tahini
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Add the rolled oats, buckwheat groats, pumpkin seeds, hemp seeds, matcha powder, ginger, cinnamon, and sea salt to a large bowl.
- Add the pure maple syrup, coconut oil, tahini, and vanilla extract to a small saucepan over medium-low heat. Whisk together for 4-5 minutes or until melted together.
- Pour maple syrup mixture over the dry ingredients and stir to coat.
- Line a baking pan with parchment paper and spread granola out evenly over the pan.
- Bake for 15-18 minutes, tossing halfway through.
- Let granola cool completely and sprinkle the goji berries over the granola. Toss to distribute.
- Store the granola in airtight glass containers (e.g., mason jars) to maintain its crispness.