We all know I’m big on superfoods, and growing up not far from Japan gave me access to matcha on a regular basis. Tea is big for us in Asia and I miss my dad pouring us a small cup of tea at the end of dinner. Lately I have noticed people using it in other things than tea. I love the idea of adding a little vibrance to granola and I get to use my Gojihub goji berries! The recipe is adapted from My New Roots’ recipe for Matcha Granola Bars.
Matcha Goji Granola
Makes 5 cups
2 cups (200g) of gluten-free rolled oats
1 cup (135g) of pumpkin seeds
1 ½ cups of quinoa or any unsweetened puffed rice cereal of your choice
½ cup of dried fruit (dates, prunes, goji berries), roughly chopped
¼ tsp. of sea salt
1 tbsp. of matcha green tea powder
3 tbsp. (45 ml) of maple syrup
½ cup (125ml) of non-salty tahini
2 tbsp. of coconut oil
1 tsp. of vanilla extract
Preheat oven to 325°F/160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until golden. Let them cool.
In a small pot on low heat combine the maple syrup, tahini, coconut oil and vanilla. Whisk to combine.
In a large bowl, combine the oats and pumpkin seeds with the chopped dried fruit, rice puffs, salt, and matcha powder. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
Pour the mix onto parchment paper and place it in the fridge for an hour to let the mixture firm up.
Put granola in glass mason jars, keeps in the fridge for two weeks.