Matcha Granola


When my husband flew to Japan a couple of weeks ago, he asked me what I wanted from there. I shouted "Matcha pleeease!". When his plane landed, I was half excited to see him again after 2 days and then the other half was excited for the matcha powder (I'm really hoping he doesn't read this)!

For the past few weeks I've been going matcha crazy! I made cream puffs with matcha cream, matcha crème brûlée cookies and matcha milk tea for breakfast. I hope I get to post all the recipes of everything I made using my depleting box of matcha powder. For the meantime I'll be sharing this recipe for Matcha Granola with freeze-dried strawberries.

I love granola, I can snack on them all day! My husband, however, calls it bird food. Well, he's not completely wrong. It may look like a dull and crunchy mess but granola supplies your body with good fiber from the nuts, rolled oats and flaxseed meal. Instead of adding a ton of sugar or honey, I used coco syrup for my sweetener so I really kept things healthy and yummy. I also added freeze-dried strawberries that I got from Healthy Options to add color and some much-needed tartness. Matcha powder tends to be bitter so something fruity is a good balance. I like the fact that freeze-dried fruit compared to regular dried fruit contains much less sugar and also that you get almost the same amount of nutrients as the fresh version. 

This recipe is another great homemade gift idea, just store them in air-tight jars/containers and prettify them with baker's twine and tags! You can even write on the tags that this matcha granola is best enjoyed with almond milk, plain yogurt or as is.

If you don't want to share, that's okay too. It's a great make-ahead recipe that you can enjoy on-the-go!

Matcha Granola


  • 3 cups rolled oats
  • 2 cups sliced or slivered almonds
  • 2 Tbsp. flaxseed meal
  • ¼ cup brown sugar
  • 2 tablespoons melted coconut oil
  • ¼ cup + 1 Tbsp. coco syrup
  • 2 tsp. vanilla extract
  • pinch of salt
  • 1 cup freeze dried strawberries, diced or cut into small pieces
  • 1 Tbsp.matcha powder


  1. Preheat oven to 300º F.
  2. In a large bowl, combine oats, nuts, and brown sugar.
  3. In a separate bowl, combine oil, maple syrup, vanilla, and salt. Pour over oat mixture and toss to coat. Spread mixture out onto two baking sheets and bake 1 hour to 1 hour 15 minutes, stirring every 15 minutes.
  4. Remove from oven and scrape mixture into large bowl. Let cool for a few minutes then sprinkle matcha over and toss to combine. Add in freeze dried strawberries and toss to combine.
  5. Keeps in an airtight container for several weeks.