- 3 cups rolled oats
- 1/2 cup sunflower seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons black sesame seeds
- 1/4 cup coconut oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon nut butter (i.e. cashew butter)
- 1 teaspoon sea salt flakes
- 1 teaspoon matcha, plus more for sprinkling
- 1 teaspoon vanilla paste or essence 1/2 cup coconut nectar (or sweetener of choice, such as maple syrup, agave syrup or honey)
- 1/2 cup shelled unsalted unroasted pistachio nuts
- 1/2 cup unsalted unroasted almonds
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries or cherries
- 1/2 cup unsweetened flaked coconut
- Place oven rack in bottom third of the oven. (If you have a wide oven, you can use 1 large nonstick baking sheet; otherwise you will need 2 smaller ones, with racks placed in the middle and bottom third of the oven.) Preheat oven to 325 degrees F. If your oven runs hot, to be on the safe side, reduce the temperature slightly.
- Place oats in a large bowl. Add sunflower, flax, chia and sesame seeds and stir to distribute evenly.
- Mix together coconut oil, olive oil and nut butter in small bowl. Add salt, matcha, and vanilla and stir until no lumps remain. Stir in coconut nectar.
- Reserving about 1 tsp of the oil mixture in the bowl, add the remaining oil mixture to the dry ingredients. Stir to evenly coat the mixture with sticky goodness. Turn the mixture out onto 1 large or 2 small nonstick baking sheets and spread to form a thin, even layer. Bake for 10 minutes for a single pan. If using 2 pans, bake for slightly longer, rotating the pans halfway through.
- Meanwhile, add the pistachios, almonds and pumpkin seeds to the reserved oil mixture. Stir to combine and coat evenly.
- After 10 minutes, remove the oats from the oven and add the pistachio mixture, mixing well to ensure the granola cooks evenly and the outer bits don't burn. Spread out the mixture on the pan(s) and bake for 10 minutes. Remove and stir again.
- Bake for 30 to 40 minutes longer, stirring every 8 to 10 minutes, until golden. Watch the granola like a hawk and trust your nose.If you think you smell it burning, it's burning! If it's still slightly sticky after 40 minutes, don't worry; it will turn crunchy when cooling.
- Remove the granola from the oven and mix in the cranberries and coconut.
- If you'd like a stronger taste and more vibrant green, sprinkle with more matcha and stir it into the granola.
- Let the granola cool on the pans. Transfer it to airtight containers and store at room temperature for up to 2 weeks, or freeze itin resealable plastic bags for up to 1 month; it is not necessary to let it thaw before eating.
- © Matcha - The Cookbook by Gretha Scholtz, published by teNeues