Toasted Matcha Granola

Along with having the benefits of Matcha, this Toasted Matcha Granola is high in protein and fiber, refined sugar free, and can be made nut free.

Makes enough to share.

An original recipe prepared for us by Nibs & Greens.



    • ¾ cup buckwheat groats, soaked overnight, rinsed and drained
    • 1 ½ cups oats
    • 1 cup slivered almonds
    • ½ cup puffed millet
    • ½ cup unsweetened shredded coconut
    • ½ cup raisins
    • ¼ cup chia seeds
    • 2 tsp Aiya Culinary Grade Matcha
    • ½ tsp salt


    • ½ cup coconut oil, melted
    • ½ cup maple syrup
    • 1 tsp vanilla extract


    1. Preheat your oven to 350F.
    2. Line two baking sheets with parchment paper.
    3. Place all the dry ingredients in a large bowl and mix together, making sure everything is coated with the Matcha.
    4. Combine all wet ingredients in a small bowl and stir well.
    5. Pour wet mixture over the dry and mix thoroughly.
    6. Spread evenly over the baking sheets.
    7. Bake for 30-40 minutes, stirring every 10 minutes to prevent it from burning.
    8. Let cool completely before storing in a large jar.
    9. Share with your friends.


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