Recipes
Crunchy matcha granola clusters
The secret here is timing: the matcha goes on after the oven, while the granola is still warm. It clings to every cluster and keeps its colour and fresh flavour, instead of turning dull in the heat.
Ingredients
- 250 g rolled oats
- 80 g almonds, roughly chopped
- 40 g pumpkin seeds
- 30 g coconut chips
- ½ teaspoon salt
- 60 ml maple syrup or honey
- 50 g coconut oil, melted
- 1 egg white, lightly whisked
- 8 g MISTFOLD Terrace (1 tablespoon)
- 60 g dried cranberries
Method
- Heat the oven to 160°C (150°C fan) and line a large tray.
- Mix the oats, almonds, seeds, coconut and salt. Stir in the syrup and coconut oil, then the egg white, until everything is coated.
- Press into an even layer on the tray. Bake for 25–30 minutes without stirring, turning the tray once, until golden.
- While still warm, sift the matcha over the top and toss gently so it breaks into clusters.
- Cool completely, then stir through the cranberries.
Good to know
Don't stir during baking — that is what makes the big clusters. Stored airtight, it keeps for up to three weeks.
