I love granola. All kinds and all flavors. It’s a great snack, a simple breakfast, or the perfect topping. I prefer making my own when I can, but when my craving strikes and I’m in need of a handful of granola, I look for the quickest solution, which may be in a packaged container in the back of my cabinet. But in the same amount of time it takes to look for an old box of granola, I can make my Matcha Raw Granola, and boy does it make a difference! All you need is a handful of ingredients, a food processor, and within a minute, you have fresh, tasty granola at your fingertips!
“Rawnola,” as it is called, is raw granola. No oven, no stove, no fuss. This is especially useful during hot summer days, when the last thing you want to do is turn on the oven. The ingredients are few and simple: oats, coconut flakes and dates. From there you can add anything you like. I usually add a little salt, maybe some cocoa powder (or cacao powder for a fully raw granola), cinnamon, or nuts / seeds like almonds or hazelnuts. You could use gluten-free oats, if you have a gluten allergy. The oats are the foundation of the granola, the coconut adds richness and will release its oils when blended, coating the granola in coconut flavor, and the dates are what sweetens the granola and binds all the ingredients together. Dates are naturally sweet and sticky. They are often used for raw vegan desserts, for they add a great texture and a sweet and caramel undertone. They are not overpowering, but add just the right amount of sweetness that works wonderfully with other ingredients. For this recipe, the amount of dates will vary on how fresh they are, if they are dried out, they won’t fully incorporate into the granola and will you need to add more or some raw coconut oil to help along the granola. It’s optional, but I usually add a small spoonful of coconut oil just to enrich the flavors. This will also help if you prefer a less dry granola.
Now let’s get to the most important part..the matcha. Matcha powder is made from finely ground green tea. Green tea is typically diluted in water, so the flavor is much milder. Matcha is the ground up form that packs a powerful flavor. A little goes a long way. In this recipe, I usually add a teaspoon or so. That will give the rawnola a sufficient matcha taste, not too strong, but enough to taste and recognize its presence. When I’m feeling for some serious matcha flavor I will add about 1 1/2 teaspoons, and that will do the trick. My suggestion would to start with a little and work your way up, because you can always add more. Matcha is bitter but provides the wonderful rich taste of green tea. I drink green tea daily, but when consumed in food like cookies, muffins, bread, etc. matcha is always a pleasant surprise. Not only does it add a naturally vibrant color, it adds a wonderfully earthy flavor that takes this granola to an unexpected level. I eat this rawnola by the handful or with some almond milk as a snack. It’s great on top of oatmeal or smoothies. Add some pecans or almonds for extra protein and crunch. This is a dish you won’t want to miss.
Food52 recently came out with an app for (Not)recipes, recipes that don’t require recipes. Basically dishes you can eyeball and make without precise measurements. I love this idea, because I think food should be accessible and not intimidating. Baking usually requires a certain level of attention, but when I have recipes, like this one, where you can just eye-ball and taste as you go, it makes it that much easier, and that much more worth it. If you want more coconut then by all means add more. The more you make, the more comfortable you will be with experimenting. The approximation is usually 1 part oats to 3/4 coconut flakes and as many dates as needed until the desired textured and sweetness is achieved. You could add additional sweetener like agave or maple syrup if you wish. I always add a tiny pinch of salt at the end to enhance all the flavors. You can really taste the difference between store-bought and homemade granola. And with this recipe only tasting a minute to make, it’s that much more worth it! Make a big batch and store in the fridge. This is a recipe you want to keep on hand, for you never know when a granola craving can strike!
In a food processor, add the oats and shredded coconut and pulse until combined. Add the dates, matcha powder, salt and coconut oil (optional), and pulse until thoroughly incorporated and the granola forms. Serve as is, pour in a bowl with some almond milk, or top a smoothie. Store in an airtight container in the fridge. Enjoy!
Makes: about 2 cups granola
Total time: 1 minute
1 cup old-fashioned rolled oats
3/4 cup unsweetened shredded coconut flakes
4-6 large pitted medjool dates
1 teaspoon matcha powder
1/4 teaspoon salt
3/4 tablespoon raw coconut oil *optional