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
- 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.