Matcha and Pistachio Granola

Let’s talk super foods.

Processed with VSCO with hb1 preset

This phrase seems to be rolling off the tongues of even the vaguely health intrigued. Apparently any food falling under this category holds some kind of “holier than thou” reputation that can slay dragons and allow you to gain back those years you lost in your wilder and more rebellious times.

These rather cheeky remarks aren’t to say I have something against super foods. In fact I actually find many to be quite tasty and my pantry is stocked with a good number of them. However, I believe it is important to understand why we consume these particular foods before racing to the grocery store to hoard food products merely due to their fancy names.

Today we’re zoning in on matcha- a product originating from the same plant at green tea. Beyond its alluring light green hue, matcha hold many antioxidant properties due to its minimal heat exposure during processing. It also serves as an energy booster that is slowly releases into your system, preventing those miserable mid day crashes caused by coffee intake.

Processed with VSCO with hb1 preset

Now before my “But first, coffee.” friends come storming towards me with torches and pitchforks, I would like to clarify I am by no means attempting to take away your beloved coffee and replace it with a dreamy matcha latte. I am only saying that with all its beautiful benefits, why not weave it in some way or another. It is most definitely no magic fairy dust that will undue those double cheese burgers with chili cheese fries, but when I find something that is beneficial and delicious when used in a whole plethora of ways, I’m hooked.

This matcha and pistachio granola is a wonderful gateway recipe if you are unfamiliar to matcha powder. Its holds natural earthy and buttery notes and when made into this recipe, is complimented with the mild sweetness of nuttiness of its acquaintances. Although matcha is the obvious star, the ingredient list is packed with many other superfoods such as quinoa and chia seeds that aid in digestion and are excellent sources of protein.

Its a superfood reunion tour going down and you are invited!

Processed with VSCO with hb2 preset

Matcha and Pistachio Granola


  • 1 cup rolled oats
  • 1/2 cup white quinoa
  • 1/2 cup coconut flakes
  • 1/2 cup pistachios, roughly chopped
  • 1/4 cup maple syrup
  • 2 Tbsp matcha powder
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp chia seeds
  • 1/2 Tbsp vanilla extract
  • pinch of sea salt


  1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  2. Combine rolled oats, quinoa, coconut flakes, pistachios, chia seeds, matcha powder, and salt in a large bowl.
  3. Mix melted coconut oil, maple syrup, and vanilla extract in a separate bowl. Pour over dry ingredients and stir until well combined and the oat mixture is evenly coated.
  4. Transfer to the prepared baking sheet and spread in an even layer.
  5. Bake for 25-30 minutes tossing the mixture half way through.
  6. When the granola is fragrant and the oats are slightly toasted, remove from the oven and let it cool completely.
  7. Gently break the granola into small clusters and transfer to an airtight jar for storage. Serve with almond milk, over yogurt, or all on its own.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s