This is a nourishing and delicious breakfast recipe that includes healthy fats, whole-grains and of course our favourite superfood, Ceremonial Grade Matcha, for a high boost of antioxidants and beneficial compounds.
This recipe can be tweaked to your liking. See substitutions below if you would like to go completely gluten-free/grain free or substitute seeds for nuts.
This recipe makes one tray.
Ingredients:
- 300 grams Rolled Oats (about 3 and 1/4 cups)
- 3 TBSP Matcha Powder
- 70 grams sunflower seeds
- 70 grams pumpkin seeds
- 30 grams sesame seeds
- 70 grams dried cranberries
- 65 grams Coconut Oil
- 120 grams agave syrup
How to:
- Preheat oven to 170 degree Celsius (fan bake setting)
- Add everything except the coconut oil in a bowl.
- Melt Coconut oil on the stovetop and pour into bowl.
- Mix everything until well combined.
- Line a tray with baking paper.
- Place mixture onto tray and press down slightly. This helps to get crunchy clusters at the end.
- Bake for 25-30 minutes. Look for the edges to just get lightly brown, not too dark.
- Let it cool down. The granola will crisp up as it cools down in a dry place.
- If needed, crumble it gently and store in air-tight containers.
- Serve with coconut yogurt, milk or however you enjoy!
Substitutions:
If going gluten free/grain free, use quinoa flakes & puffed rice to the same volume as oats. This is 3.25 cups equivalent. You can find quinoa flakes and puffed rice at most health food stores & supermarkets.
Store in an airtight container in a cool dry place. Can keep for up to 4 weeks if there is minimal moisture.