I love matcha tea, but I hate green tea. I'm a bit weird like that. Does anyone else find that?
Anyway, I am a huge fan of matcha tea and try to add it to my diet wherever I can. While its lurid green colour may not appeal to everyone, chlorophyl-rich matcha is loaded with health benefits. Not only can it help to slow down the ageing process (it's high in anti-oxidants and can combat inflammation), but it also boosts metabolism, lowers bad cholesterol, sends energy rates soaring and also gives the body a great supply of dietary fibre.
Like the sound of that? Well, this Matcha & White Chocolate Granola is a great way of getting all the benefits of matcha before you've even hit the office. Wonderfully sweet and comforting, this is spiced so that it will keep you warm even through porridge season.
I love mine served with a scoop of Co-Yo (I truly believe that Co-Yo makes everything taste even better), but feel free to add whatever you fancy. You could even have a go at turning it into homemade granola bars!
HOMEMADE MATCHA & WHITE CHOCOLATE GRANOLA
2 cups rolled oats
Handful pumpkin seeds
1 tbsp matcha tea
2 handfuls nuts
1/2 tsp ground ginger
1/3 tsp ground cinnamon
5 tbsp honey
4 tbsp Lucy bee coconut oil
3 tbsp natural peanut butter (I love Hognuts)
2 tsp vanilla extract
50g Freeist sugar-free white chocolate, chopped
Handful Creative Nature goji berries
Pinch Creative Nature himalayan pink salt
1) Preheat oven to 170C, then line a couple of trays with baking paper. In one large bowl, stir together the oats, pumpkin seeds, matcha, nuts, spices and salt.
2) In a separate bowl, gently melt together the coconut oil with the peanut butter and honey, then stir into the oat mix until combined and clumping together. Tip granola evenly onto the trays, then bake in the oven for around 15 minutes, tossing every 5 minutes or so.
3) Once your granola has crisped enough (it may need a little longer), turn off the oven and, leaving the trays inside, leave the oven door open. This will help your granola to develop an amazing crunch. Leave to cool, then store in an airtight container and serve with yoghurt or simply eat by the handful!