This Vegan Matcha & Coconut Granola recipe uses sunflower seeds, hemp seeds, coconut flakes, pumpkin seeds, matcha powder and coconut oil. Made with wholesome and nutritious ingredients, this is an incredibly easy recipe you can whip up in 30 minutes.
Naturally sweetened with maple syrup (or honey for vegetarians), this granola does not contain any added sugar. It can also be made gluten-free.
You can mix and match toppings as you wish but I highly recommend red berries like raspberries. Also, you can top your porridges or smoothie bowls with this granola to add some crunch, extra texture and nutritional value. For example, here, I chose to serve my Matcha Coconut granola over some plant-based vanilla Skyr, topped it with raspberries, kiwi slices, peanut butter and coconut flakes.
To make this recipe, you don't need anything other than a bowl and a spoon to mix the ingredients. If you're new to making your own granola, you'll find this recipe is a great one to start. Soon, you'll be totally addicted and will probably never go for store bought again.
It’s the simplest but also the best thing to have around for those late night snack attacks and those busy mornings. With a good amount of fibre, protein and healthy fats, this granola is guaranteed to keep you satiated and satisfied for a long time.
Tips and Tricks:
This granola is on the looser side, if you want a chunkier granola, try to mix it as little as possible after adding the sweetener of your choice. Drizzle more of your favourite sweetener on top after you've spread the Vegan Matcha & Coconut Granola In addition, you can add one beaten egg white to the mixture.
For a vegan option, use chia seeds to make a chia egg, which will help your granola stick together better. The Minimalist Baker has a super easy chia egg recipe you can use by clicking here.
Not stirring it during the cool down process will also result in a more clustery granola.
If you love giving DIY gifts to your family and loved ones like I do, simply put the granola in a mason jar or an airtight container of your choice, wrap a ribbon or a natural twine string around it and label it.
If you're using a white baking parchment, you may want to increase the baking time by 3-5 minutes on each side.
Use gluten-free rolled oats for a gluten-free option.
MAKES: 2 1/2 to 3 CUPS
PREP TIME: 10 MINUTES
BAKING TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
1 cup of oats
3/4 cups of unsweetened coconut flakes (or chips)
1/4 cup of pumpkin seeds
1/4 cup of sunflower seeds
1/4 cup of hemp seeds
2 tbsp of coconut oil, melted
1 1/2 tbsp maple syrup, honey or agave syrup and 1/2 tbsp more for drizzling on top
2 pinches of salt, I used pink Himalayan salt
1 to 1,5 tsp of matcha powder (if you like the taste of Matcha, you can go up to 2 tsp)
Preheat the oven to 170 °C or 338 °F.
Mix all dry ingredients in a medium sized bowl.
Add the coconut oil then the maple syrup to the mixture.
Line a baking tray with baking parchment and spread the granola mixture evenly but not too thinly, otherwise it might burn.
Bake for about 15-20 minutes, rotating once halfway through until golden brown. You may hear some of the seeds popping in the oven, don't worry.
Enjoy your Vegan Matcha & Coconut Granola straight out of the oven or let it cool to room temperature and store in an airtight container for later.
How to properly store my Granola?
This Vegan Matcha Coconut Granola can be stored in an airtight container for up to two weeks. If it gets soft during the storing process, you can pop it in the oven for 5 minutes and it will be good as new.