Raw Vegan Matcha Green Tea Granola

This raw vegan matcha green tea granola will make a perfect gift for a matcha lover this Christmas. The green from the matcha, white from the macadamia, and red from the goji berries are the perfect Christmas colors. Pack it in a mason jar to gift, and it’ll look like a Christmas tree in a jar! It may look Christmasy but the flavors are a matcha explosion! The macadamia’s white chocolate like flavor and the subtle sweetness of goji berries pairs very nicely. The anti-oxidant level on this granola is off the charts, thanks to the matcha and goji berries! It’ll make an excellent breakfast served with some almond milk over it. Or you can enjoy it by itself as a snack, or even use it as a topping on chia puddings and banana ice cream. Don’t have a dehydrator? No problem! Bake it instead for a non-raw, but vegan and gluten-free option. 

Let’s get started! If you own a dehydrator, soak the buckwheat groats and sunflower seeds for 12 hours. Rinse well and drain, then dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry. If I have some extra time, I like to sprout the seeds to increase their nutritional value. If you are baking the granola, skip the entire soaking process and use them dry straight out of the bag.

First the dry ingredients. Add the buckwheat groats, hemp seeds, flax seeds, shredded coconut, matcha, and salt into a bowl and mix well.

Now the wet ingredients. Mix the coconut oil, maple syrup, and vanilla extract in a separate small bowl, then pour it over the granola mix. Toss well until everything is evenly distributed and coated.

Line a dehydrator tray with a mesh sheet, then a silicone sheet. Spread the matcha granola thin and evenly, and dehydrate at 115 ℉ (46℃) for about 12 hours until completely dry. Break it up into pieces with your hands and transfer them into a bowl.

If you are using an oven, preheat the oven to 250℉ (120℃). Spread the matcha granola thinly onto a baking sheet, and bake for 40-60 minutes until the surface is dry, stirring every 15 minutes. When it’s done baking, the granola might not seem very firm and crunchy, but it will harden when it cools off. Let it cool, then lightly break up the granola with a spoon or a fork. Transfer the granola into a bowl.


Take the dried or baked granola and add in some roughly chopped macadamia nuts and toss well. Followed by the goji berries. Adding the goji berries will make it Christmasy and festive in color.

Tada! Green, white, and red! This tasty matcha-y granola makes me get into the Christmas sprit just by looking at them. Merry Christmas and happy holidays everyone! xx

Raw Vegan Matcha Green Tea Granola

 

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Prep time

18 hours

Cook time

12 hours

Total time

30 hours

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 8

Ingredients

• 1½ cups buckwheat groats (or raw oats if you prefer it)
• ⅓ cup hemp seeds
• ⅓ cup flax seeds
• ½ cup coconut flakes
• 2 Tablespoons matcha
• ⅛ teaspoon salt
• ¼ cup maple syrup
• 1 Tablespoon melted coconut oil
• 1 Tablespoon non-alcohol vanilla extract
• ¼ cup macadamia nuts
• ¼ cup goji berries (optional)

Instructions

If you own a dehydrator:

1. Soak the buckwheat groats and sunflower seeds for 12 hours. Rinse well and drain. Dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry.
2. Add the buckwheat groats, hemp seeds, flax seeds, shredded coconut, matcha, and salt in a bowl and mix well.
3. Mix the coconut oil, maple syrup, and vanilla extract, then pour it over the granola mix. Combine well until everything is evenly distributed and the surface of the granola mix is evenly wet looking.
4. Line the dehydrator tray with a mesh sheet, then a silicone sheet. Spread the matcha granola thin and evenly, and dehydrate at 115 ℉ (46℃) for about 12 hours until completely dry. Break it up into pieces with your hands and transfer them into a bowl.
5. Add in some roughly chopped macadamia nuts and goji berries (optional) and toss well.

If you are using an oven:

1. Use the buckwheat grouts and seeds dry, straight out of the bag.
2. Add in the buckwheat groats, hemp seeds, flax seeds, shredded coconut, matcha, and salt in a bowl and mix well.
3. Mix the coconut oil, maple syrup, and vanilla extract, then pour it over the granola mix. Combine well until everything is evenly distributed and the surface of the granola mix is evenly wet looking.
4. Preheat the oven to 250℉ (120℃) and spread the matcha granola thinly onto a baking sheet. Bake for 40-60 minutes until the surface is dry, stirring every 15 minutes. The granola might not seem very firm when it's warm, but it will harden when it cools off. Let it cool, then lightly break up the granola with a spoon or a fork. Transfer the granola into a bowl.
5. Add in some roughly chopped macadamia nuts and goji berries (optional) and toss well.

Notes

If you don't have hemp seeds or flax seeds on hand, feel free to replace it with whatever nuts or seeds you have.

Keeps for 1 month stored in the refregirator.

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