It’s Monday again and I’m feeling the Monday Blues, which is ironic since I’m writing about a recipe right now that’s in the shade of green. I was on the verge of procrastinating yet again just now; going back and forth about whether I should blog today or tomorrow or the next day… But then I really wanted to talk about this little super easy-to-make treat. It’s definitely a recipe that needs to be passed along to my fellow matcha lovers.
So I’ll keep this post short and straight to the point: You guys have to try this Matcha Granola recipe. All it takes is 3 steps!
Unlike most granola recipes, this one requires absolutely no oven. Everything is cooked on the stove. And while the instructions say let cool before storing, there are no rules saying you have to let it cool before popping in your mouth. I can’t resist freshly baked granola! It’s something akin to a weird weakness I guess. Some people like to eat unbaked cookie dough, I like to eat freshly baked granola. The earthy colours and the crunchy toasted-ness of it sucks me in and I just let it. 🙂
Though the recipe below yields just about 2 cups of granola, you can easily double or triple that amount if you’re making this for a lot of people. Or you know, if it’s just you and you want a supply that lasts for weeks.
I’m a huge lover of cereal and there are days when I like them better without milk. I put them in a container and snack on them. This granola has been a companion of mine on several occasions but I find it especially comforting on Mondays, aka the dreaded day when my energy is at its lowest. On Mondays I am often in need of a snack to boost my mood. Typically that will either entail chocolate or mixed nuts, but adding this granola in the mix makes things a lot more interesting. Not to mention I can get my matcha fix in a healthier form!
Now because this is cooked on the stove, the biggest danger you might face while making this is burning the granola. The first time I made this I was taking pictures of the process and left the granola unattended during the last stages of cooking for longer than was necessary. I definitely ended up burning some of the oats pieces and had to discard those.
In the oven there are less chances of burning granola because the heat isn’t as direct, but you know those days when you just don’t want to use the oven? Well the most important point to remember about cooking granola on the stovetop is to STIR IT OFTEN. Near the end of the cooking time is the most crucial as you really have to keep any eye here. At this point, the stirring should be fairly constant and you’ll see that the oats and nuts look toasted and ever so slightly browned. Don’t forget to stir from the bottom of the mixture then up and out to ensure every bit of oat and nut is toasted rather than burned.
Once the granola is ready, immediately take the pan out of the heat and pour its contents to a parchment. This will stop the granola’s cooking process and start the cooling to room temp part. And that’s pretty much it!
Makes about 2 cups granola
- 1 cup old-fashioned rolled oats
- 1/2 cup shelled pistachios
- 2 tablespoons olive oil
- pinch of salt
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons matcha green tea powder
- 1. On a skillet over medium heat, heat the oil slightly. Add the oats and pistachios. Stirring often to prevent burning, cook until toasted about 4 minutes.
- 2. Lower the heat and add the salt, maple syrup, vanilla, and matcha powder. Stir until fully combined and cook another 3 to 5 minutes, stirring from the bottom to ensure even cooking. The oats and nuts should be fully toasted at this point, but be careful not to burn it.
- 3. Remove from heat and spread the granola out on a parchment-lined baking sheet. Cool completely before storing in an airtight container.
This recipe takes less than 10 minutes to prepare and finish. You can actually cook it when you wake up, let it cool while you take a shower and prepare for the day ahead, and then eat it for breakfast before leaving. Put it in a ziplock to bring it to school or work to snack on. (You know you want to.) Honestly one recipe might not even last two days if you get quickly addicted to this. Oh, and if the granola is left in the milk for a certain amount of time, it turns the milk green. (Just not in the photo below!)