Description
Ingredients
Scale
- 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
Instructions
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Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
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In a large bowl, whisk together the olive oil, vanilla, agave, sugar, matcha powder, and ginger. Whisk until no lumps remain.
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Add the rolled oats, coconut, pecans, cashews, and salt. Mix together until granola is coated.
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Spread the mixture onto the prepared baking sheet and bake for 25-30 minutes, stirring halfway through, until granola is crisp and golden brown.
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Once granola has cooled, add the dark chocolate and stir to combine.
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Can be stored at room temperature in a sealed container for up to 10 days.
Notes
- 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