+SF +GFO
With its earthy flavor, matcha is the perfect match-ah for the richness of coconut and almond or cashew butter. You can also rejoice because this granola yields large clusters! It’s perfect to enjoy with a big splash of any plant-based milk or a super-large spoonful of plain coconut yogurt. —CS
MAKES 6 CUPS (520 G)
½ cup (160 g) agave nectar
¼ cup (56 g) solid coconut oil
3 tbsp (48 g) natural almond or cashew butter (roasted or not)
½ tsp coarse kosher salt
2 generous cups (200 g) old-fashioned rolled oats (use gluten-free)
1 cup (75 g) unsweetened coconut flakes
½ cup (85 g) blanched raw whole almonds or cashews
2 tsp (4 g) matcha green tea powder
Preheat the oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper.
Place the agave, oil, almond butter and salt in a small saucepan. Warm over low heat until the ingredients are smooth and melted. Set it aside to cool for a couple of minutes.
In a large bowl, stir to combine the oats, coconut, almonds and green tea. Pour the liquid ingredients onto the dry and fold to thoroughly combine.
Evenly place the mixture on the prepared sheet and bake for 40 minutes, or until golden brown. Flip with a large spatula once after 20 minutes, and then every 10 minutes. Keep a close eye on the granola so as not to let it burn. Once ready, let the granola cool on the sheet in an even layer. It will crisp up as it cools. Once completely cooled, break into clusters and store in an airtight container at room temperature for up to 1 week.