By Julie Morris
Add big coconut flakes to this matcha granola for added texture.
6-1/2 cups (18 servings)
1. Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut flakes, almonds, walnuts, pepitas, sesame seeds, flaxseed powder, cacao nibs, matcha, salt, and cinnamon. Mix well.
3. To a small saucepan over low heat, add coconut oil, maple syrup, and vanilla. Stir until the oil is fully melted and the mixture is warm. Add the liquid to the dry ingredients, and stir until fully incorporated.
4. Spread the granola out onto the prepared baking sheet in a flat layer. Bake for 40 to 45 minutes, or until slightly golden, tossing once halfway through cooking. Let the granola cool on the pan for another 20 minutes; it will continue to harden as it sits.
5. Once it’s at room temperature, transfer to a sealable container. Stored out of direct sunlight, granola will last for up to 1 month.
- 2 cups unsweetened coconut flakes
- 2 cups sliced, blanched almonds
- 1 cup chopped walnuts
- 1/2 cup pepitas
- 1/4 cup sesame seeds
- 1/4 cup ground flaxseed powder
- 3 tbsp cacao nibs
- 2 tsp matcha powder
- 1/2 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/4 cup coconut oil
- 6 tbsp maple syrup
- 1 tsp vanilla extract
More on snacks to combat brain fog:
This special blend, with its healthy fats and smart micronutrients makes sure you stay on your game. Be sure to use big coconut flakes — not shredded coconut — to get the clustery texture you’re aiming for.