Matcha Almond Granola


3 cups rolled oats

1 1/2 cups Whole Almonds

2 tablespoons Flax Seeds

2 tablespoons Chia Seeds

2 tablespoons Coconut Oil, melted

¼ cup Honey

¼ cup Agave Syrup or maple syrup

1 teaspoons Vanilla Extract

½ teaspoon Almond Extract

1/4 teaspoon Sea Salt

1 cup Dried Cranberries

2 teaspoons Matcha Powder

½ cup Unsweetened Coconut Flakes, toasted (Optional)


Preheat oven to 250 degrees Fahrenheit.

In a small bowl, whisk together the melted coconut oil, honey, agave, vanilla extract, almond extract, and sea salt.

In another bowl combine oats, almonds, flax seeds, and chia seeds. Pour the honey mixture over the dry mix. Toss to thoroughly coat. Place on a large baking sheet in a single layer.

Bake for 1 hour and 15 minutes to 1.5 hours. Stir every 15-20 minutes to prevent clumps. Remove from the oven and let cool slightly. Toss with dried cranberries, toasted coconut, and matcha powder. Mix well. Store in air-tight containers.

Photographed by Alli Shepherd.