Matcha Granola with cardamom and mulberries


When matcha first hit the shelves I got a little addicted. And so, I then took a long break! And now, Im back in love with it again- from lattes to smoothies to this new baked granola. This is a really simple recipe, the matcha can be quite a strong flavour if you’re not used to it, so maybe start with 2 teaspoons to begin with. Matcha offers a powerful arsenal of vitamins, minerals, antioxidants and amino acids and the exceptionally high level of antioxidants in matcha helps to prevent aging and protect the body against illness and chronic diseases. Matcha has been proven to boost metabolism and assist with detoxification as well as remove heavy metals and toxins from the body.

So, start your day with this healthy breakfast bowl that will fuel you through the morning- no need for coffee again! The granola will keep 2-3 weeks in a glass jar or sealed container and can also be snacked on as is or sprinkled over coconut yogurt for a healthy snack.



  • 3 cups rolled oats
  • 1 cup flaked almonds
  • ¾ cup pecans roughly chopped
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • 3 teaspoons matcha powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • pinch salt
  • ½ cup coconut oil
  • ½ cup coconut nectar
  • 1 teaspoon vanilla
  • ¾ cup mulberries
  • ¾ cup sultanas
  • ¼ cup chopped dates

Place the oats, almonds, pecans, seeds, matcha, cinnamon, ginger, cardamom and salt in a large bowl and mix well.

Make sure your coconut oil is liquid and mix in a separate bowl with the coconut nectar and vanilla.

Pour the liquid over the dry ingredients and mix very well to combine.

Heat the oven to 180 degrees Celsius.

Spread the granola out on a baking tray and bake for 20 minutes, stirring half way through. Keep an eye on it to make sure it doesn’t brown too much!

Allow to cool and then mix through the sultanas, mulberries and dates.

Store in an airtight container or glass jar for 2-3 weeks.