Holiday mode is in full swing, so today we kick off with one of my obsessions: Matcha. Its green, its festive, its perfect for xmas breakfast 😉 My first obsession with matcha aka green tea powder started when eating Japanese Sushi for the first time. As a dessert you could order ice cream, but not your average strawberry, vanilla and chocolate, but here you could order black sesame or green tea ice cream. YUM! I was hooked. The Matcha obsession continued with Bubble Teas, Matcha Lattes, Kit Kat Green Tea, Oreo Green tea and now we continue with Matcha Granola. Hope you like it just as much as I do, I eat mine with milk! And love the hints of a Matcha Latte coming through.
180 gr of rolled oats
1 egg white
4 TBsp Honey
3 TBsp Olive oil
1 TBsp Matcha Powder (green tea powder)
100 gr nuts (I used pumpkin seeds, sunflower seeds and hazel nuts)
75 gr dried cranberries
1 TBsp of toasted black sesame seeds
Preheat oven to 130C and toast the rolled oats on a lined oven tray for 25-30 minutes.
Stir after 10 minutes and continue toasting.
In the mean time, in a bowl add honey, olive oil and matcha powder and mix wel till you have a smooth paste.
Whisk up 1 egg white till you can turn over the bowl without the egg whites moving.
Once the oats are done, add them to the honey matcha mixture and stir well coating everything.
Add in the pumpkin seeds and sunflower seeds.
Gently stir in the stiff egg whites and mix everything well.
Transfer to a lined oven tray and toast for 20-30 minutes on 130C.
After 15 minutes turn the granola and toast for the remaining time.
When done, sprinkle some extra green tea powder for some color popping.
Add in the dried cranberries, hazel nuts and sesame seeds.
Let it cool off and crisp up perfectly.
Store in an airtight container.