Photo: Courtesy of David’s Tea
Matcha Granola from David’s Tea (makes 4)
- 2 1⁄2 cups rolled oats
- 1⁄2 cup almond meal
- 1⁄4 cup chopped walnuts
- 1⁄2 cup chopped pecans
- 1 cup sunflower seeds
- 1⁄4 cup brown sugar
- 2 tablespoons coconut oil (melted)
- 1 tablespoon blueberry syrup
- 1⁄4 cup maple syrup
- 1 cup chopped dried cranberries
- 2 teaspoons vanilla extract
- 3 perfect matcha spoons of matcha powder
Preheat oven to 250 degrees Fahrenheit. In a large bowl, mix together oats, almond meal, walnuts, pecans, sunflower seeds, brown sugar and cranberries. In a separate bowl, mix together melted coconut oil, blueberry syrup, maple syrup and vanilla extract. Pour over oat mixture and toss to coat. Pour mixture onto a cookie sheet and bake for 1 hour, stirring twice. Remove from the oven, transfer to a bowl and add matcha powder. Toss to coat. Keep in an airtight container for 2 to 3 weeks!
