True fact: a person can never have too many granola recipes.
Granola is one of those easy-breezy recipes you can throw together on a whim, feel utterly accomplished (who doesn’t love that it lasts all week!), and barely even make a mess of the kitchen in the process. It’s also a recipe that hardly needs even a measuring cup, and can be altered and substituted and enhanced to your heart’s content. Perhaps that’s precisely why I love making it so much!
I find my granola “style” changes from time to time — sometimes I’m in the mood for something more light and cereal-like, while other times I want something a little richer and heartier incorporating every nut and seed known to man. But one thing always remains the same: I’m always adding some superfood powders or blends to up the nutrient density further … and my latest iteration was too much of a success not to share. It all started with my friends at Navitas Organics coming out with a fantastic new culinary matcha powder, which I’ve been using in a lot of recipe development as of late. So recently, when the latest round granola-making-cravings hit me, I knew exactly how I wanted this superfood cereal to go down.
With protein, fiber, antioxidants, and healthy fats, this action-packed granola is ready to send you on your way! Enjoy with almond milk, coconut-milk yogurt, fresh fruit, or just by the handful.
Makes 6½ cups / 18 servings
2 cups rolled oats
1 cups sliced blanched almonds
2 cups unsweetened coconut flakes
½ cups raw sunflower seeds
2 tablespoons cacao nibs
1½ teaspoon matcha powder
¼ teaspoon sea salt
¾ teaspoon ground cinnamon
¼ cup coconut oil
¼ cup maple syrup
2 tablespoon coconut sugar
Preheat the oven to 250° F.
In a large bowl, combine the oats, almonds, coconut, sunflower seeds, cacao nibs, matcha powder, salt, and cinnamon – mix well. To a small sauce pan over low heat, add the coconut oil, maple syrup, and coconut sugar. Stir until the oil is fully melted and the mixture is warm. Add the liquid to the dry ingredients and stir until fully incorporated. Spread out onto a baking sheet in a flat layer. Bake for 40-45 minutes or until slightly golden, tossing once halfway through cooking. Let the granola cool on the pan for another 20 minutes – granola will continue to harden as it sits. Once it is at room temperature, transfer to a sealable container until ready to enjoy.
Stored out of direct sunlight, granola will last for up to 1 month.