Crunchy Vegan Matcha Granola with Quick Oats

Matcha granola in a with bowl with a spoon topped with banana slices.

5 from 17 votes

Crunchy Vegan Matcha Granola with Quick Oats

This easily customizable vegan matcha granola is crunchy, sweet and healthy! Made using quick oats, it makes a wholesome breakfast or snack. Easy to make and only requires 6 simple ingredients.

Course Breakfast, brunch, Snack

Cuisine American

Diet Gluten Free, Kosher, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 224kcal

Author Meesha

Ingredients

2 cup quick oats (use gluten-free if needed)*
¾ cup unsweetened coconut flakes
¼ cup pumpkin seeds or sunflower seeds
2 teaspoons matcha powder
⅓ cup maple syrup or other liquid sweetener
¼ cup cashew butter or other nut / seed butter **

US Customary - Metric

Instructions

Preheat oven to 150C / 300F.
In a large mixing bowl, mix together all dry ingredients.
2 cup quick oats, ¾ cup unsweetened coconut flakes, ¼ cup pumpkin seeds, 2 teaspoons matcha powder
In another bowl, mix together maple syrup and cashew butter.
¼ cup cashew butter, ⅓ cup maple syrup
Pour wet ingredients into dry and mix until everything is thoroughly incorporated.
Spread mixture evenly onto a baking sheet lined with baking paper or parchment paper. Gently press down mixture using the back of a spoon or spatula.
Bake for 25-35 minutes, stirring halfway through. Granola is ready when it is nicely browned and appears to be dry. Let your matcha granola cool down before enjoying!

Notes

*Quick oats - You can use rolled oats on place, but you might need to bake it for longer as rolled oats are thicker and larger in size. Use certified gluten-free oats to make this recipe gluten-free.

**Nut butter - I am using cashew butter here, as it is mild in flavor. But feel free to use other nut and seed butter like peanut butter, almond butter or tahini.

Helpful tips

To encourage the formation of granola clusters, make sure to press mixture down using the back of a spoon or spatula before baking. Stir matcha granola gently and minimally so that they stay clumpy and chunky!
Keep a close eye on your quick oats granola during the last few minutes of baking so that they don't overcooked and get burnt.
Granola will continue to crisp up while it cools, so do not worry if it seems undercooked when you first pull it out of the oven! If you find that they are still chewy after cooling, you can put them back in the oven and bake for another 5-10 minutes.
If your granola do turn out to be under baked and soft after cooling, put it back into the oven and bake for 5-10 minutes, keeping an close eye to prevent it from burning.

Storing - Once quick oats granola has cooled down completely, transfer it to a glass jar or airtight container. You can store it in your pantry for about a month.

To keep granola fresh and crunchy, you can also refrigerate or freeze it. It will last up to 3 months when being kept in the fridge. As it will not freeze, you can eat them straight out of the freezer.

Nutrition