Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Matcha Granola with Local Strawberries

Breakfast, Brunch, Desserts, Edible Gifts, SnackDina CheneyComment

Makes about 4 1/2 cups

Serve this gorgeous green granola with local strawberries, cherries, or pomegranate seeds, with or without coconut (or dairy) yogurt.

2 Tbsp. extra virgin olive oil

2 cups raw quick oats

1 cup raw unsalted pumpkin seeds (pepitas)

1 cup unsweetened shredded coconut

1/2 cup crystallized ginger, minced

1/4 cup agave nectar

1 tsp. kosher salt

2 tsp. matcha powder

  1. Heat olive oil in a 10-inch nonstick skillet over medium heat. When warm, add the oats, pumpkin seeds, coconut, and ginger, and cook, stirring, until the oats are coated with the oil, about 3 minutes. Add the agave nectar and salt, and cook, stirring, until the agave nectar evenly coats the oats and the granola is very lightly golden, about another 4 minutes. Stir in the matcha powder.