Goji + Matcha Superfood Granola (Nut Free)
Recipe type: Vegan, Brunch, Breakfast
Serves: 4-6
A nut-free superfood granola that is delicious served with some nut milk or fruit for breakfast, or taken on the go as a trail-mix! Gorgeous green colour from the matcha and pink from the goji, this granola has a delicious green flavour while still being sweet.
  • 150g buckwheat groats, soaked overnight
  • 50g sunflower seeds, soaked overnight
  • 50g pumpkin seeds, soaked overnight
  • 100g quinoa, cooked
  • 60-80ml maple syrup, depending on how sweet you want it
  • 60ml coconut oil, melted
  • 1 teaspoon vanilla powder
  • 3 tablespoons chia seeds
  • ¼ teaspoon pink Himalayan or sea salt
  • 2 tablespoons matcha powder, divided
  • 3 tablespoons shredded coconut
  • 50g goji berries
  1. Pre-heat your oven to 165ºC/330ºF and line a baking tray with some baking paper.
  2. Drain and rinse well your seeds and buckwheat, which will have formed a sort of gel, and add to a bowl with the cooked quinoa, maple syrup, coconut oil, vanilla, salt, and chia seeds. Mix everything so that the buckwheat and quinoa are well coated, add in the 1 tablespoon matcha and remaining ingredients except for the goji berries, mix, and pour onto the baking tray. Use the back of a spoon or a spatula to evenly spread everything, then let sit for 5 minutes so that everything can bind together with the chia seeds.
  3. Bake in the oven for 20 minutes then carefully rotate the baking tray, so that it doesn't bake un-evenly. Reduce the temperature to 120ºC/245ºF and bake for another 30 minutes, remove from the oven, flip with a spatula and place back in the oven for 15 minutes. This will allow the bottom to dry up as well and give it that extra crunch. After 10 minutes, turn oven off and allow to cool inside for about 30 minutes. Remove and let cool completely.
  4. Once cool, add the remaining tablespoon of matcha and add the goji berries.
  5. Store in an airtight container and enjoy with nut milk, coconut yoghurt, or as a trail-mix snack!
QUINOA: I used cooked as I find the seeds can stay pretty hard even when soaked. I generally just use leftover quinoa from another meal for this. You could also sub for extra buckwheat, if you wanted.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/goji-matcha-superfood-granola-nut-free