• 2 cups rolled oats

  • 1 cup mixed seeds (pumpkin, sunflower, sesame)

  • 1 cup dried apricots, chopped

  • 2 tablespoons flaxseeds

  • 1-2 teaspoons ground ginger

  • 1-2 teaspoons Mighty Matcha Tea powder

  • 1 tablespoon coconut sugar

  • Juice of 1 orange

  • 4 tablespoons maple syrup or coconut nectar

  • 2 tablespoons tahini

  • 2 teaspoons vanilla extract

Get baking!

  1. Preheat the oven to 170 degrees C and line a large baking tray with greaseproof paper.

  2. Mix together the oats, seeds, dried apricots, flaxseeds, ginger, matcha tea powder and coconut sugar in a large bowl.

  3. Whisk the orange juice, chosen syrup, tahini and vanilla in a jug then pour into the dry ingredients and mix to combine.

  4. 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.

  5. 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 -

  • 1 frozen banana

  • Large handful of kale or spinach

  • 1 avocado

  • 1 cup frozen mango or pineapple chunks

  • 1 teaspoon spirulina powder

  • 1 teaspoon Mighty Matcha Tea powder

  • 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!