MATCHA COCONUT OAT GRANOLA WITH PUMPKIN SEEDS
Matcha Coconut Oat Granola With Pumpkin Seeds is a delicate yet vibrant blend of rolled oats, ceremonial-grade matcha powder, coconut flakes, pumpkin seeds and natural honey. This energising mix delivers a harmonious fusion of earthiness and tropical sweetness. Gently baked until crisp and aromatic, it combines antioxidant-rich matcha with fibre-packed oats and heart-healthy pumpkin seeds. The coconut adds a subtle, nutty aroma and satisfying crunch, while honey binds the ingredients with natural sweetness. This Matcha Coconut Oat Granola With Pumpkin Seeds is perfect as a standalone snack, yoghurt topping or breakfast cereal with plant-based milk, which supports balanced energy without refined sugars. Quick to prepare and easy to portion, it suits meal-prepping and mindful eating routines. The matcha-infused twist elevates simple granola to a vibrant, superfood treat that’s as nourishing as it’s delicious.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Ramadan, Mother’s Day, Graduation
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Kid Friendly, Healthy, High Fibre, Quick & Easy
DISH TYPE
Snack
INGREDIENTS
The preparation of Matcha Coconut Oat Granola With Pumpkin Seeds involves the following ingredients:
- 30 grams | 1.06 ounces | ¼ cup rolled oats
- 1 gram | 0.04 ounces | ½ teaspoon matcha powder
- 10 grams | 0.35 ounces | ¼ cup coconut flakes
- 21 grams | 0.74 ounces | 1 tablespoon honey
- 3 grams | 0.11 ounces | 1 teaspoon pumpkin seeds
FULL NUTRITIONAL INFORMATION
- Calories: 239 kilocalories
- Total Fat: 8.1 grams
- Saturated Fat: 4.3 grams
- Carbohydrates: 35.9 grams
- Fibre: 3.2 grams
- Sugar: 16.3 grams
- Protein: 4.7 grams
- Sodium: 2 milligrams
- Calcium: 21 milligrams
- Iron: 1.3 milligrams
- Potassium: 149 milligrams
PREPARATION
- Preheat The Oven: Set the oven to 160 degrees Celsius. Line a small baking tray with parchment to prevent sticking.
- Combine Oats And Matcha: In a mixing bowl, whisk together rolled oats and matcha powder until the colour is evenly distributed.
- Add Coconut And Pumpkin Seeds: Stir in coconut flakes and pumpkin seeds, ensuring they’re well mixed with the oats.
- Blend Honey With Dry Mix: Warm honey slightly to make it easier to distribute. Drizzle over oats. Mix thoroughly until lightly sticky.
- Spread Evenly On Tray: Spread the mixture thinly in a single layer on the tray to ensure even baking.
- Bake And Stir: Bake for 15 to 18 minutes, stirring halfway to guarantee an even golden crispness. Watch closely during the last few minutes to avoid burning.
- Cool On Tray: Allow the granola to cool fully on the tray. It will crisp up as it cools. Break into clusters and store.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Matcha Coconut Oat Granola With Pumpkin Seeds:
- For Easier Coating: Warm honey for easier coating.
- Uneven Toasting: Stir halfway to prevent uneven toasting.
- For Vibrant Colour: Use quality matcha for vibrant flavour and colour.
- For Crispness: Let the dish cool thoroughly before storing it to retain its
VARIATIONS
- Vegan: Use maple syrup instead of honey.
- Nut-Free: Add sunflower seeds or cinnamon chips instead of pumpkin seeds.
- Tropical Boost: Stir in 1 tablespoon of dried pineapple or mango after baking.
- Protein Boost: Add 1 teaspoon of hemp hearts post-bake for extra nutrition.
- Lower Sugar: Use 2 teaspoons of honey or a sugar-free syrup like monk fruit.
PREPPING AND STORAGE
- Pantry Storage: Keep in an airtight jar at room temperature for up to 7 days, away from heat and moisture.
- Refrigerator Storage: In warm or humid conditions, refrigerate for up to 10 days to maintain texture.
- Freezer Storage: Portion into freezer-safe bags and store in the freezer for up to 1 month. Thaw at room temperature before serving.
- Serving Tips: Add to smoothie bowls or enjoy with coconut milk for a refreshing breakfast.
