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.
- 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.