Ingredients:
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2 cups rolled oats
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1 cup mixed seeds (pumpkin, sunflower, sesame)
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1 cup dried apricots, chopped
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2 tablespoons flaxseeds
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1-2 teaspoons ground ginger
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1-2 teaspoons Mighty Matcha Tea powder
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1 tablespoon coconut sugar
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Juice of 1 orange
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4 tablespoons maple syrup or coconut nectar
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2 tablespoons tahini
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2 teaspoons vanilla extract
Get baking!
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Preheat the oven to 170 degrees C and line a large baking tray with greaseproof paper.
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Mix together the oats, seeds, dried apricots, flaxseeds, ginger, matcha tea powder and coconut sugar in a large bowl.
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Whisk the orange juice, chosen syrup, tahini and vanilla in a jug then pour into the dry ingredients and mix to combine.
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Spread the mixture out evenly onto the tray in one single layer and bake for about 20-25 minutes stirring halfway through to ensure it bakes evenly.
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Remove from the oven and break into clumps - it’s up to you what size you prefer them. The granola will crispen up as it cools.
Store in an airtight container for up to one month.
For the Smoothie Bowl -
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1 frozen banana
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Large handful of kale or spinach
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1 avocado
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1 cup frozen mango or pineapple chunks
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1 teaspoon spirulina powder
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1 teaspoon Mighty Matcha Tea powder
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150ml coconut water
Blend all of the ingredients together until thick and smooth. Pour into a bowl, sprinkle with a generous amount of the Matcha Granola - then tuck in!