Matcha Green Tea, Buckwheat & Goji Granola
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.
Servings: 8
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.