Matcha & apricot granola bars

desserts
Total: 8 hr 25 min. | Active: 25 min.
vegan, lactose-free

If you're always in a rush in the morning and don't have time for breakfast or you're in need of a sweet, comforting energy boost by mid-afternoon, then this muesli bar is the one for you! Many people have tried this recipe over the years and it never fails to impress! It has the perfect balance of sweet, salty and bitter notes. Even those who don't usually like the taste of green tea or matcha were won over. The bar gets its green colour from the matcha green tea powder – no surprises there! Another plus point is that it doesn't sit heavy on your stomach and strikes the "perfect balance between sweet and salty" (or at least that was the verdict of my yoga teacher!) Matcha is a superfood that can be difficult to get hold of and once you've tracked it down, it's not exactly cheap. The possibilities for this recipe are endless, so feel free to replace the matcha with another superfood such as baobab, cacao powder, maca or lucuma.

Recipe by:
Marius - The Glow Giver

Ingredients

for 14 pieces

Oats and seeds
225 g rolled oats
60 g pumpkin seeds
60 g sunflower seeds
Matcha granola
1 dl maple syrup
4 tbsp white almond cream
2 tbsp coconut oil
80 g popped amaranth or popped quinoa
75 g soft dried apricots
1 tsp bourbon vanilla powder
½ tsp sea salt
1 tsp matcha powder

How it's done

Oats and seeds

Mix the oat flakes with the pumpkin and sunflower seeds, transfer to a tray, cover with a sheet of baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.

Matcha granola

In a small saucepan combine the maple syrup, almond butter and coconut oil, heat slightly while stiring until the liquid is thick and sticky. in a large mixing bowl mix popped amaranth with all the other ingredients up to and including the matcha with the oats and seeds. Add the liquid and mix until well combined. Place the mix into your brownie tin and press it firmly with a moist hands.

To cool

Place in the fridge for at least 4 hours to firm up. Remove from the fridge, slice into 12 to 14 bars approximately.

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