Matcha Dark Chocolate Granola

This vegan-friendly mix is perfect as a topping on a breakfast smoothie bowl.

Makes 4-6 servings.

An original recipe prepared for us by  Heart of a Baker.


    • 2 Tbsp olive oil
    • 1 Tbsp vanilla extract
    • ⅓ cup agave nectar
    • ¼ cup granulated sugar
    • 2 Tbsp Aiya Culinary Grade Matcha
    • 1 tsp dried powdered ginger
    • 3 cups rolled oats
    • ¾ cup flaked or shredded coconut
    • ¼ cup chopped pecans
    • ¼ cup chopped cashews
    • ¼ tsp salt
    • ½ cup chopped dark chocolate


    1. Preheat oven to 325F. Line a rimmed baking sheet with parchment paper and set aside.
    2. In a large bowl, whisk together the olive oil, vanilla, agave, sugar, Matcha, and ginger. Whisk until no lumps remain.
    3. Add the rolled oats, coconut, pecans, cashews, and salt. Mix together until granola is coated.
    4. Spread the mixture onto the prepared baking sheet and bake for 25-30 minutes, stirring halfway through, until granola is crisp and golden brown.
    5. Once granola has cooled, add the dark chocolate and stir to combine.

    Note: The granola can be stored at room temperature in a sealed container for up to 10 days.


    Click below to purchase the Culinary Grade Matcha used in this recipe: