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Author Notes: This crunchy granola features freeze-dried blueberries that complement the delicate green tea flavor and toasty black sesame seeds. The granola is not cloying at all, making it the perfect breakfast treat - it's sweetened by Grade B maple syrup and is enhanced by olive oil and a hefty pinch of salt. Serve with a bowl of yogurt drizzled with buckwheat honey. —Jamie Kim
Makes 8 cups
- 3 1/4 cups rolled oats
- 3/4 cup raw sliced almonds
- 1 cup raw & unsweetened coconut chips
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw black sesame seeds
- 2 tablespoons raw white sesame seeds
- 1 tablespoon kosher salt + more to taste
- 2 1/2 tablespoons matcha powder + more to taste
- 1/2 cup Grade B maple syrup
- 1/2 cup extra virgin olive oil
- 1/4 cup light brown sugar
- 1 1/2 cups freeze-dried blueberries
- Buckwheat honey
- Matcha powder
- Preheat the oven to 325 °F. In a large bowl, mix the oats, almonds, coconut chips, pumpkin seeds, sesame seeds, salt, and 1 1/2 tbsp matcha powder.
- Over low heat, warm the maple syrup, olive oil, and sugar until the sugar is dissolved. Pour over the oats and mix well. Add more salt to taste, if you'd like.
- Spread the mixture onto a lined baking sheet and bake about 35-40 minutes, stirring every so often, until lightly golden.
- Remove from the oven and stir in blueberries and remaining matcha powder + more to taste. Cool to room temperature before storing the granola.
- Serve granola with yogurt, a drizzle of buckwheat honey, and more matcha powder to dust.
- This recipe was entered in the contest for Your Best Recipe with Honey