Matcha Pistachio Granola (Vegan)
Crunchy, chunky and packed with big clusters, this Matcha Pistachio Granola is naturally with some maple syrup and is full of nuts, seeds, oats and matcha powder. It’s easily gluten-free, vegan and so delicious.
I love homemade granola and I have a few recipes already on my website, but I hadn’t yet made a matcha variety. As a keen matcha drinker, I am using my favourite Godmother’s Matcha (the colour, flavour and texture are so good – here’s the website) which adds all of the colour and flavour you see here, as well as pairing perfectly with the pistachios. There are other nuts in here, too, as well as some seeds and oats for texture. I love also using pistachio butter for even more pistachio goodness and then olive oil for richness. This one is so good for breakfast, snacking and spooning.
Why will I love this?
This granola is so good:
- Naturally vibrant green from the matcha
- Use a good quality ceremonial grade matcha
- Crunchy, chunky and with big clusters
- Nutty, oaty and seed-y
- Naturally sweetened with maple syrup
- Made with olive oil and not butter
- Ideal for breakfast, snacking or spooning from the jar
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free
- With nut-free options
- Will not taste the same!
- Enjoy with yoghurt or dairy-free milk
- Full of fibre
- A good source of protein
- A natural caffeine boost
- With antioxidants, lots of vitamins and minerals
If you already love the sound of this granola, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
Here are the ingredients:
- Rolled oats: the base of all good granola recipes.
- Mixed nuts: this must include pistachios ideally and I also love to add almonds and cashews.
- Mixed seeds: a mix of hemp, sunflower and pumpkin seeds.
- Soya protein crispies: to add crunch. You can also use crispy cereal or flaked coconut.
- Ground flaxseeds: to add more fibre.
- Chia seeds: to add omega-3 fatty acids and protein.
- Matcha powder: I use the Godmothers matcha which is 100% ceremonial grade organic matcha that is so smooth, vibrant and delicious. My code is GODMOTHERS_AMY15 for 15% off.
- Pistachio butter: to add to the natural green colour and also to add more pistachio flavour. You can use half pistachio and half cashew/tahini if you like as I know pistachio butter is expensive. Also look out the pistachio creams which are not pistachio butter and made with sugars and other ingredients. You are looking for 100% pistachios (or a nut blend for example).
- Maple syrup: to make the clusters crisp. You can also use agave syrup or honey.
- Light olive oil: this adds is the “buttery” flavour and crispy texture.
- Vanilla extract: to add a lovely flavour.
- Salt: for flavour.
Is this granola gluten-free and nut-free?
This is easily gluten-free as long as you use GF oats. To make it nut-free – it won’t taste the same but it will be delicious – swap the nuts for more mixed seeds and swap the pistachio butter for tahini or sunflower seed butter.
How do I make this?
This is ready in a few steps:
- Chop the nuts: and add to a bowl with the seeds and oats.
- Sift in the matcha powder: and stir well.
- Add the wet ingredients to a saucepan: and warm gently.
- Pour the wet mix into the dry and stir well: until evenly coated.
- Spread out onto a line tray and bake: for about 25 minutes until crispy.
- Allow to cool fully: and then break apart.
How long will it last?
This granola will keep for 2+ weeks in a sealed container at room temperature.
What other recipes can I try?
For more granola and matcha ideas:
- Maple Miso Pecan Granola
- Homemade Tropical Granola
- Matcha and Blueberry Overnight Oats
- Matcha and Blueberry Baked Oats
- Ginger Date Granola Yoghurt Bowls
Matcha Pistachio Granola (Vegan)
Crunchy, chunky and packed with big clusters, this Matcha Pistachio Granola is naturally with some maple syrup and is full of nuts, seeds, oats and matcha powder. It’s easily gluten-free, vegan and so delicious.
Ingredients
- 150g rolled oats
- 120g mixed nuts to include pistachios (plus cashews and almonds), chopped
- 80g mixed seeds (e.g. pumpkin, sunflower and hemp)
- 20g soya protein crispies, or desiccated coconut
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 2 tsp matcha powder
- 60g smooth pistachio butter
- 60ml maple syrup
- 60ml light olive oil
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 140Fan/160ºC and line a baking tray with parchment paper.
- Into a large mixing bowl, add the oats, chopped nuts, seeds, crispies, flaxseed, chia seeds and salt. Sift in the matcha powder and stir well.
- To a saucepan, add the pistachio butter, syrup, olive oil and vanilla and warm gently to combine.
- Pour the wet mix into the oats and stir well to evenly coat all of the oats and nuts.
- Spread into the baking tray, pressing down firmly to make a thin, compact layer (about 1-1/2-cm thick).
- Place in the oven for 25 -28 minutes, turning around every 10 minutes until the top is golden and crisping at the edges. It will also be firm to touch.
- Allow to cool fully in the tray before breaking apart with your fingers into your desired clusters.
- Store in a sealed container for 2 weeks.
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Stay in touch
I look forward to hearing what you think of this Matcha Pistachio Granola so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With matcha love x
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