Matcha Granola Recipe (Batch Prep + Storage Guide)

Matcha Granola Recipe (Batch Prep + Storage Guide)

This matcha granola is designed for weekly batch prep: crisp clusters, balanced sweetness, and just enough matcha flavour to taste green tea without overwhelming bitterness.

It is ideal for yogurt bowls, overnight oats, or quick weekday breakfasts.

Ingredients (about 8 servings)

• 250g rolled oats
• 60g chopped almonds or mixed nuts
• 30g pumpkin seeds
• 2 tbsp matcha powder (about 4g)
• 1/2 tsp cinnamon (optional)
• pinch of salt
• 60ml maple syrup or honey
• 45ml melted coconut oil or neutral oil
• 1 tsp vanilla extract

If you are choosing powder mainly for breakfast and baking, compare options in best culinary matcha UK.

Method

1. Heat oven. Preheat to 160°C fan (180°C conventional).
2. Combine dry mix. In a large bowl, stir oats, nuts, seeds, matcha, cinnamon, and salt.
3. Add wet mix. Whisk syrup, oil, and vanilla, then coat the dry mix thoroughly.
4. Bake. Spread in an even layer on a lined tray and bake for 22 to 26 minutes.
5. Stir once halfway. This prevents edge burning and improves even crispness.
6. Cool fully. Do not jar while warm; steam softens granola.

Texture and flavour controls

For bigger clusters

Press the mixture down lightly before baking and avoid stirring too much after it comes out of the oven.

For less bitterness

Reduce matcha to 1.5 tbsp, or pair with slightly sweeter dried fruit after baking.

For higher protein

Increase nuts and seeds slightly, then reduce oats by the same weight.

Storage and shelf-life

Store in an airtight jar in a cool, dry cupboard for up to 2 weeks. If your kitchen is humid, split into two jars and open one at a time to preserve crunch.

For longer storage, freeze portions in sealed bags for up to 6 weeks, then toast briefly to refresh texture.

Serving ideas

• Greek yogurt + berries + matcha granola
• banana + kefir + matcha granola bowl
• sprinkle over matcha chia pudding
• topping for matcha overnight oats

Common mistakes (and fixes)

Why did my granola turn bitter?

The oven was too hot, matcha dose was too high, or both. Lower heat and start with less matcha.

Why is it soft after one day?

It was stored before fully cooling, or the container is not airtight.

Why are there no clusters?

The mix may be too dry, or it was stirred too often. Ensure full coating and minimal movement while cooling.

Frequently asked questions

Can I make this nut-free?

Yes. Replace nuts with extra seeds and use the same bake time.

Is this recipe good for meal prep?

Yes. One batch covers roughly a week of breakfasts for one person.

Can I use ceremonial matcha?

You can, but culinary or everyday matcha is usually better value for granola.

What should I read next?

Next read (planned for 2026-04-18): Matcha sauce recipe.