My weekly granola session – Matcha maple granola

 

Hey there!

 

So as you all know, well maybe you don’t but you’ll now as soon as I have written the next sentence. I love granola making. I do not have a clue why, because really, it’s not that exciting. You just throw a couple of ingredients into a bowl add some sweetener and bake it for a bit. That’s it. Well maybe it is the simplicity of granola making that I enjoy so much. You get the most delicious result with no effort whatsoever.

Today I finally ventured out to make matcha granola. I have seen this tons of times all over Instagram and Pinterest but I’ve just never been brave enough to try it myself. For some odd reason I was worried that the baking would ruin the matcha flavour. I know there is no logic to this theory but oh well, at least I finally tried it today.

 

To complement the matcha flavour I decided to add a couple of different seeds, coconut chips and my new favourite to add to granola, ground hazelnuts. Of course I also added oats and as I personally love buckwheat in granola I decided to go for half oats, half buckwheat.

 

Well I haven’t got much else to say to be honest. I made granola, it ended up being friggin tasty so I am posting it on here. So here you have it, another granola recipe:

 

• 90g oats
• 90g buckwheat
• 35g pumpkin seed
• 35g sunflower seed
• 20g coconut chips
• 40g ground hazelnut
• 1tbs coconut oil
• 2tbs maple syrup
• 1tbs matcha
• ¼ tsp vanilla

 

1. Preheat your oven to 140°C.
2. Add oats, buckwheat, pumpkin seed, sunflower seed, coconut chips and ground hazelnut into a mixing bowl.
3. Melt the coconut oil and pour it to the dry ingredients. Also add the maple syrup, matcha and vanilla.
4. Stir the mixture until all the dry ingredients are coted with the coconut oil and maple syrup. The mixture should stick together slightly yet you won’t quite be able to mould it.
5. Spread your mixture onto a lined baking sheet and bake it at 140°C for approximately 30 minutes. Make sure to stir it every 10 minutes or so to make sure your granola bakes evenly.
6. After 30 minutes remove your granola from the oven and let it cool completely before transferring it into a sealable jar.

 

Voila, another granola recipe done and dusted. I love having this as a topping for smoothie bowls, on soy yoghurt with fresh fruit or just the classic way, with a splash of some sort of milk such as soy, rice or hazelnut milk. This granola is definitely going to be made again sometime soon as it turned out absolutely delicious. The slight maple flavour just goes perfectly with the pumpkin and sunflower seed. And the matcha is what makes this absolutely perfect! Yep I do like my matcha tea…

Anyway that’s it people, I’ll be back soon with another recipe. It might be a dessert one, a brekkie one or even a dinner one, I don’t know yet, we’ll see.

 

Bisous