This flavorful vegan, gluten-free matcha green tea, buckwheat & goji granola comes together in a speedy 25 minutes flat. Rolled oats, buckwheat groats, pepitas, hemp seeds, matcha powder, ground ginger, cinnamon, and a pinch of sea salt are coated in a sweet glaze of maple syrup, coconut oil, tahini, and vanilla. The mixture is then spread out on a pan and baked to crispy perfection. Goji berries are mixed in after baking to lend an irresistibly sweet and chewy bite.
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 both 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.
Matcha Green Tea, Buckwheat & Goji Granola
Ingredients
- 1 ½ cups gluten-free rolled oats
- 1 cup raw buckwheat groats
- ¼ cup shelled pumpkin seeds (pepitas)
- 2 tablespoons hemp seeds
- 1 to 1 ½ tablespoons matcha powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine grain sea salt
- ½ cup dried goji berries
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- 2 tablespoons tahini
- 2 teaspoons vanilla extract
Instructions
- 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.
I just made homemade granola for the first time I have to agree it is super simple (and worth the effort!) Your granola looks extraordinary! I am going to try adding matcha powder to my next batch.
Thanks, Kacey! It really is worth the extra effort, isn't it? I never thought I'd be the homemade-granola-making type, but I love it. I hope you enjoy the matcha add-in; in addition to a green tea flavor, it adds a lovely subtle green color :)
I love the mix you put together! Can't wait to make some!
Thank you! I hope you enjoy the recipe :)
I love matcha and have been looking for recipes using it, and this looks yummy! I like all the other healthy ingredients too. I might also add dried mulberries to the mix.. they'll add a delicious chewy texture, and are super nutritious. How long will this keep in the refrigerator? Thanks for the recipe!
Hi, Joanne! I think mulberries would be amazing in this granola. You'll actually want to store the granola in an airtight glass container at room temperature to keep it crispy. It lasts approximately 2-3 months stored that way!
Hi Ashley ! Your granola is simply the best !!! I love matcha and I love pinning new recipes but usually I do not have all ingredients at hand. But yesterday a miracle happened, I had absolutely everything in my cupboards and today I already enjoyed this green miracle :) thx a lot
Hi, Gosia! I'm so glad you enjoyed the granola—thank you for taking the time to comment with your feedback. I really appreciate it! Hope you have a beautiful weekend! xo
Hi Ashley, would it be better to add the matcha powder after it comes out in the oven? I would presume that the oven would kill off some of the natural taste of the matcha powder if added before.
Cheers.
Jason
Hi, Jason! Adding the matcha powder after baking is a great idea. You're right, the matcha flavor is definitely subdued with baking, and you'll get a richer flavor by finishing with it.
Would there be anything else you could suggest as an alternative for those who can't tolerate oats? I miss granola, but I can't figure out what else I can use in place of oats since they are so chock-full of fibre and nutrients and add a little something to the texture...
You could use more buckwheat and maybe throw in some slivered almonds, too!
Hello..I read the comment about adding the matcha after the granola comes out of the oven. When would you actually do it so it adheres to the mix?
Hi, Elizabeth! You'd want to add it right when you pull it out of the oven as it should have enough moisture still (it continues to crisp as it cools) to encourage the matcha to cling to it. Hope this helps and enjoy!
Do you just sprinkle it all over or actually mix it in then spread out out again?
I would recommend sprinkling it all over and giving it a toss right on the pan. Then, let it cool completely. Hope this helps and my apologies for the delay—I've been on maternity leave these last few months and sometimes fall a bit behind on comments!