Rebecca Leffler says it best. When using our new Culinary Grade matcha, “the possibilities are endless!!” This GREENola goodness highlights PANATEA’s versatility (as a base and topping). Enjoy a quick bowl to start the morning off right. And feel free to check out Rebecca’s new book for more green recipes.
GREENola: Matcha Granola (makes 1 serving)
Ingredients: Matcha Milk
- 3/4 cup of coconut water
- 2 tablespoons of almond butter
- 1 scoop of PANATEA Ceremonial or Culinary matcha
- 1/4 teaspoon of vanilla powder
- 1 cup of almonds
- 1 cup gluten-free oats
- 1/2 cup of raw buckwheat
- 1/2 cup of quinoa flakes
- 1-2 tablespoons of PANATEA Culinary Grade matcha
- 1/4 cup of sesame seeds
- 1/4 cup of sunflower seeds
- 1/4 cup coconut flakes
- 1 pinch of salt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup of applesauce (homemade or store-bought)
Additional optional toppings
- Goji berries
- Toasted almonds
- Apple slices
- Pomegranate seeds
Directions: Matcha Milk (Makes 1 serving)
- Add coconut water, almond butter, matcha and vanilla powder to a high-speed blender.
- Blend until smooth and creamy.
Granola (Makes 8–10 servings)
- Preheat the oven to 350°F.
- Add almonds to a food processor and pulse until ground into a fine powder.
- Combine the oats, buckwheat, quinoa flakes, matcha, sesame seeds, sunflower seeds, coconut flakes, and salt in a large bowl.
- Add coconut oil to a small saucepan and heat until liquid.
- Add maple syrup and stir.
- Add the sweet sauce to the remaining ingredients.
- Add the applesauce and then mix together well.
- Spread on a rimmed baking sheet.
- Bake for around 15 minutes. Mix with a spatula, then cook for another 10 minutes and stir again.
- Bake until golden brown (but not burned!).
- Remove from the oven and let cool for at least 10 minutes.
- To serve, add one portion (around 1/2 cup, depending on your appetite) of Greenola to a bowl. Top with matcha milk and fresh fruit or optional toppings listed above.
*Granola keeps well for days in a tightly sealed container.