Super crunchy vegan matcha granola that is nutty, crispy, and just a little bit of matcha kick!
This post is sponsored by Aiya America Matcha. Thank you for supporting the brands who make this space possible!
We’re in the home stretch! That place in-between ‘crap did I buy all the gifts’ and ‘feeling pretty good about the holiday season but also maybe forgot something’, right? Either way, you’re doing the best, did you know that? Now, if you’re looking for ONE last homemade gift for your mother-in-law or need a stocking stuffer for your favorite matcha lover, I have you totally covered! Make a jar of matcha granola, put on a bow on it, and you are SET. No stress or last minute trips to the mall required. Personally, if I only received a huge jar of this matcha granola, a tin of saltine toffee, and a bottle of nice wine, I would be 100% happy!
How to make vegan granola
- Make sure your mixture is evenly coated! You don’t want spots that have maple syrup and sugar on them, and others that don’t. Mix well!
- Don’t let your granola burn! This comes from many times of burning MANY batches of granola, but keep a close eye on it. If you’re worried about burning your nuts (heh), throw them onto the pan during the last 10-15 minutes of baking. This will ensure they get toasted, but not TOO toasted.
- Use rolled oats and nothing else! Quick cooking oats, steel cut oats, and everything else that isn’t rolled oats WON’T work in this match granola. They will all burn too quickly, be too hard, or just won’t work. Trust me on this, rolled oats or nothing!
- Don’t skimp on the olive oil! I know it might seem unnecessary to put olive oil in granola, but this gives it that toasty/crunchy quality that is downright irresistible. Don’t skip it!
- Spices are your friend! The ginger and matcha really take this vegan matcha granola from meh to OMG SO GOOD. Don’t skimp on the spices, because they will fade a bit when baked. It’s going to seem like a lot of matcha when you’re mixing it up, but it won’t be overpowering, I promise!
- Use a good quality matcha powder! It might seem like all matcha is alike, but it really isn’t. If you’ve ever tasted matcha and thought it tasted overly grassy or weird, you probably had a less than quality matcha powder. Aiya America makes my FAVORITE powder and I always rely on them for a consistent texture and flavor.
- One last tip that might seem obvious, but I’m going to say it anyway. Please please please don’t put the chocolate in until AFTER the granola has baked. If you put it in before, it’s going to become a puddle of chocolate mess. Ok, I said it, moving on!
More vegan granola recipes:
- 2 tablespoons olive oil
- 1 tablespoon vanilla extract
- 1/3 cup agave nectar
- 1/4 cup granulated sugar
- 2 tablespoons Aiya Matcha powder
- 1 teaspoon dried powdered ginger
- 3 cups rolled oats
- 3/4 cup flaked or shredded coconut
- 1/4 cup chopped pecans
- 1/4 cup chopped cashews
- 1/4 teaspoon salt
- 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the olive oil, vanilla, agave, sugar, matcha powder, and ginger. Whisk until no lumps remain.
Add the rolled oats, coconut, pecans, cashews, and salt. Mix together until granola is coated.
Spread the mixture onto the prepared baking sheet and bake for 25-30 minutes, stirring halfway through, until granola is crisp and golden brown.
Once granola has cooled, add the dark chocolate and stir to combine.
Can be stored at room temperature in a sealed container for up to 10 days.
- Make sure your nuts don’t get burnt! Take the granola out AS SOON as it’s browned and you can smell it.
Keywords: breakfast, granola, matcha, vegan