Matcha Granola by Abbot Kinney’s

Love Matcha? Try this Matcha Granola created by Abbot Kinney’s. We’ve teamed up to share our love for plant-based products. You’re welcome!

Back to Matcha. 

Matcha is everywhere lately; matcha shots, lattes, teas, and even desserts. It’s a powder of green tea leaves packed with antioxidants. But how about kickstarting your day with this tasty Matcha Granola and coconut yoghurt, served in your Plant Ahead Coconut Bowl for a tropical touch?

Tip: store your granola in a weckpot and enjoy it all week.


  • 1½ tbsp matcha powder
  • 70 g coconut oil
  • 150 g oatmeal
  • 3 tbsp coconut syrup
  • 1 banana, smashed
  • 100 g buckwheat flakes
  • 50 g pumpkin seeds
  • 75 g raw almonds
  • 50 g pistachio nuts
  • 40 g flax seeds
  • 25 g sesame seeds
  • 1 lemon, zest
  • 40 g coconut flakes (unsweetened)
  • Pinch of salt


  1. Preheat the oven to 150 °C degrees and line baking sheet with parchment paper.
  2. Spread the oatmeal over the lined baking sheet and bake for around 15 minutes.
  3. Melt the coconut oil in a sauce pan, take it off the heat and add in the coconut syrup and
    smashed banana.
  4. Mix in the buckwheat, nuts, seeds, salt and lemon zest into a large bowl. Open the oven and
    tip the partly cooked oats also into the bowl, together with the matcha powder and mix until
    everything is evenly distributed.
  5. Last but not least add the oil mixture to the bowl and again, mix thoroughly!
  6. Spread mixture onto the lined baking sheet and bake in the oven for 30-40 minutes, until
    dry but not browned. Lower heat to 120 °C degrees and continue to stir every 10 min along
    the way.
  7. Let cool down completely until you store in a weckpot.
  8. Once you get the matcha served with our luscious yoghurt, dust with a little extra matcha

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Find more of Abbot Kinney’s delicious recipes on www.abbotkinneys.com.