Matcha granola

Name: Matcha granola
Prep time: 10 min
Total time: 35 min
Yield: 10
Ingredients: 90 g buckwheat; 40 g ground hazelnuts; 20 g coconut pieces; ¼ tsp vanilla paste; 2 tbsp maple syrup; 1 tsp matcha powder; 50 g pumpkin seeds; 50 g sunflower seeds; 1 tbsp coconut oil; 90 g rolled oats

breakfast bake

Total: 35 min. | Active: 10 min.

vegan, lactose-free, healthy and balanced

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Fanny Frey - fannythefoodie

Ingredients

for 10 portions

Granola
90 g	rolled oats
90 g	buckwheat
50 g	pumpkin seeds
50 g	sunflower seeds
20 g	coconut pieces
40 g	ground hazelnuts
1 tbsp	coconut oil
2 tbsp	maple syrup
1 tsp	matcha powder
¼ tsp	vanilla paste

How it's done

Granola

Mix all of the ingredients in a bowl to form a homogeneous mass. Spread the mixture as thinly as possible on a baking tray lined with baking paper.

To cook

Bake for approx. 25 mins. in the centre of an oven preheated to 150°C. Stir the mixture approx. every 10 mins. to ensure an even brown colour.

Allow to cool completely, then break into pieces/clusters.

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