This matcha granola is crisp, lightly sweetened with maple syrup, and packed with earthy flavor. Toasted cashews add richness, while mini chocolate chips provide the perfect balance. It’s simple to make, perfect for breakfast or snacking, and naturally dairy-free and vegan. It can also be made gluten-free if you use gluten-free oats.
That said, if you don’t love matcha, don’t make this. If you hate matcha, you’ll hate this granola.
But the same could be said of all my matcha desserts and matcha drinks. It’s quite a polarizing flavor. There’s no middle ground with matcha. It doesn’t do ‘subtle’ very well.
You either crave that grassy, umami depth, or you think it tastes like a literal lawn clipping. This granola isn’t trying to convert the skeptics. It’s for people who already love it!
- Crisp texture with lightly toasted flavor
- Naturally sweetened with maple syrup
- Easy to customize
- Perfect for breakfast, snacks, or dessert toppings (just like this traditional granola recipe!)
- It’s sweet enough to feel satisfying but not so sweet that it tastes like dessert. This is definitely not dessert granola!
Ingredients
Please scroll down for the full recipe. These are just some notes on select ingredients.
- Matcha powder – I always use ceremonial matcha in my recipes, but culinary grade works fine here since the granola browns in the oven and you can’t really appreciate the brighter color ceremonial adds. So use whichever type you have.
- Refined coconut oil – refined coconut oil keeps the flavor neutral. If you use unrefined, the granola will have a noticeable coconut taste (which isn’t a bad combination – it’s great in this Matcha Cocktail!).
- Maple syrup – this sweetens the granola and helps bind it together. If you reduce the amount, it’ll result in a more crumbly texture rather than clusters.
- Rolled oats – quick oats, steel cut oats, and instant oats won’t work here. You definitely need rolled!
- Mini chocolate chips – if needed, use dairy-free chocolate to keep this recipe vegan.
What Type of Matcha Should I Use?
Short answer – for this specific recipe, use whatever you have!
The answer is more complex for other recipes, though. Most matcha brands will push you toward culinary grade, arguing that ceremonial is a waste of money because the delicate notes get lost in the oven. On the flip side, many baking bloggers swear by ceremonial.
I understand the argument against ceremonial. It is indeed pricey. However, in my experience, the flavor payoff is absolutely there.
The biggest issue with culinary matcha is the aesthetic. It often bakes into a dull, greenish-brown shade. If you aren’t picky about the look, culinary works, but keep in mind it also carries a much more bitter punch.
To get the vivid green you see in most of my matcha recipes, ceremonial is non-negotiable. But for granola? It’s not the most beautiful recipe, so I think it doesn’t really matter whether it has a nice color or not.
Tips for Success
- Press the granola down firmly before the final bake to encourage clustering. But note that you’re not going to get big, chunky clusters – just smaller ones that aren’t very solid.
- Don’t disturb it while cooling. This is essential for forming clusters.
- Make sure there aren’t any rogue oats. Any stray pieces away from the main cluster will burn. I just made a fourth batch (shown below) to show you what I mean. See how everything is pressed together and there aren’t any stray oats around the edges?
- Stir the chocolate chips in only after the granola has completely cooled if you don’t want them to melt. If you do want them to melt and coat parts of the granola, sprinkle the chocolate chips over the hot granola, let it sit a moment, and then spread the melty chocolate over the granola.
- If you prefer a looser, cereal-style granola, simply stir it once or twice during cooling to break up the clusters.
Variations
- Swap cashews for almonds, pecans, or hazelnuts.
- Add shredded coconut for extra texture.
- Stir in dried fruit after baking and cooling.
- You can also leave out the chocolate entirely if you prefer a less sweet breakfast option.
How to Use It
This matcha granola is incredibly versatile.
Make Ahead & Storage
This granola stores very well. Keep it in an airtight container at room temperature for up to 2 weeks. If your kitchen runs warm or is humid, you can store it in the refrigerator to prevent it from softening.
- I have these Vegan Matcha Cookies, which include an interesting comparison between six different matcha brands and how they perform in baking.
- Here’s a weird one! 😅 This Matcha Coffee is definitely on the unusual side. This Strawberry Matcha Latte might sound a little odd as well, but it’s really good and refreshing.
- This Matcha Bubble Tea is a bit more mainstream than the above recipe, but a bit more interesting than your standard Starbucks Matcha Latte, which is also delicious!
- Matcha Brownies – fudgy, dense brownies with a bold matcha flavor. They’re rich without being overly sweet and perfect for serious matcha lovers.
- Matcha Cake – a soft, fluffy cake with a vibrant green crumb and a clean, earthy matcha flavor.
- Matcha Cheesecake – ultra-creamy with a smooth, balanced matcha flavor and a stunning green hue. It’s rich and decadent, with just enough earthiness to keep it from tasting too sweet.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. 🩷
Matcha Granola
Servings 12
Crisp matcha granola made with rolled oats, maple syrup, coconut oil, and cashews. Lightly sweet, full of green tea flavor, naturally vegan, and easy to make gluten-free.
Prevent your screen from going dark
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Heat the oven to 325 °F (163 °C). Line a jelly roll pan with a piece of parchment paper.
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In a large mixing bowl, stir together the melted coconut oil, maple syrup, vanilla, matcha and salt.
1/4 cup (56 grams) melted refined coconut oil, 1/3 cup (107 grams) maple syrup, 3/4 teaspoon vanilla extract, 1 1/2 tablespoons matcha powder, 1/4 teaspoon salt
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Stir in the oats and transfer the granola to the prepared jelly roll sheet and spread into an even layer. Make sure there aren’t any stray oats. Any stray pieces away from the main cluster will burn. The layer of granola around the perimeter should be just as thick as everywhere else on the pan, not thinner.
2 cups (180 grams) rolled oats
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Bake for 10 minutes, stir, add the cashews, and bake for another 5 minutes. At this point, the oats will seem kind of soft and weird. Don’t worry!
1/2 cup (65 grams) cashew halves
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Remove the granola from the oven, stir, and press down the granola with a spoon to compact it a little to help form clusters. Bake another 5 minutes. It’ll still be very soft, but will firm up as it cools.
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Remove from the oven and let cool completely, about 1-2 hours.
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Break up the granola into large chunks, about 1” (2.5 cm), and then sprinkle the mini chocolate chips on top.
1/4 cup (45 grams) mini chocolate chips
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Store in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm or humid, you can store it in the refrigerator to prevent it from softening.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields about 3 cups (340 grams). The nutritional values were calculated with 1/4 cup (38 grams) per serving.
Serving: 0.25 cup (38 grams)Calories: 168.6kcalCarbohydrates: 19.5gProtein: 3.9gFat: 8.6gSaturated Fat: 4.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.8gTrans Fat: 0.01gCholesterol: 0.6mgSodium: 53.3mgPotassium: 105.3mgFiber: 1.7gSugar: 8.2gVitamin A: 102.1IUVitamin C: 0.05mgCalcium: 23.3mgIron: 1.3mgNet Carbs: 18
