Addictions are generally destructive. Fortunately the opposite is true of good addictions. This Matcha chia granola is a very good one. Refined sugar and gluten-free, guilt-free and Banting friendly. Calorie free? Not quite, but it does weigh in heavily on good-for-you nutrients which makes it my food pick of the week.
Let’s talk about this Matcha. Matcha is green and it’s tea and now it’s in your granola, waiting to unleash its super-powers. For an in depth look at matcha’s long list of credentials, Food 24 delivers the scoop Here. This powdery pistachio coloured tea doesn’t come cheap but then neither does botox or inner calm, so be prepared to dig a little deeper than usual for a pot of this magic green dust. You can drink it as you would any herbal tea, or if you’re like me and prefer it in something baked, there’s no denying that ‘matcha’ should be on everyone’s lips.
I’ve made and eaten more granola than is respectable and still it remains one of my favourite ways to breakfast. Granola usually contains rolled oats and perhaps some or other sort of grain. Today’s recipe is a gluten-free nutty version. Blended into smoothies, lattes or this Matcha Chia Pudding, green tea also makes a great addition to cakes, muffins and bliss balls.
The Shrek-green colour is rather impressive but tends to fade when baked. Still, we know it’s in there and that’s all that matters. I’m loving these crunchy golden clusters. I’ve filed the recipe under convenient and nutritious snack food, breakfast or toppings for toast.
Matcha chia granola
- 3 cups coconut flakes tablespoons chia seeds
- 45ml (3 tablespoons) sesame seeds
- 1/3 cup pumpkin seeds
- 50g (1/2 cup) raw pecan nuts
- 1/2 cup raw almonds
For the matcha syrup
- 2 tablespoons coconut oil
- 3-4 tablespoons honey, depending on sweetness preferred
- pinch of salt
- 1 1/2 teaspoons matcha green tea powder
- 2 tablespoons chia seeds
- Preheat the oven to 160º C. Line a baking tray with parchment paper or foil. Place all the dry ingredients in a large bowl and mix to combine.
- For the matcha syrup, place all the ingredients in heat-proof bowl in the microwave for about 40 seconds . Stir to combine until smooth. Pour the matcha syrup over the coconut mixture and work through by hand to ensure the coconut flakes are well coated.
- Transfer the mixture to the baking sheet and spread out evenly. Bake for about 20-25 minutes, turning over two or three times during the cooking time to prevent burning. The granola should be a deep, golden brown.
- Allow to cool completely on the tray before storing in an airtight container.
Side note: atcha is available at The Tea Merchant or order on line.