Japanese Food

Matcha Cranberry Granola

Cranberry Matcha Granola is packed with healthy ingredients and is rich in matcha antioxidants. The taste is earthy, perfectly balanced with the nuts and seeds and the acidity of the dried cranberries.

Ever since I shared my simple honey granola a few weeks ago, I’ve been practically eating granola for breakfast. I think it’s time to share with you how to adapt a basic homemade granola recipe. Matcha Cranberry Granola is perfect because all you have to do is add a little matcha to take your breakfast cereal to the next level and still stay healthy.

What is a Matcha?

Matcha is a type of green tea made from young tea leaves that are ground into a light green powder. The powder is then whipped up with hot water. This is different from regular green tea, where the leaves are poured into water and then removed.

Because the whole leaf is pulverized and ingested, not just the water flowing through the tea leaves, matcha has much more substance and a deeper flavor than green tea. Additionally, regular green tea cannot be ground to make matcha, as it is made from shade-grown tea leaves. In the processing of ordinary green tea, the leaves are placed in the sun. On the other hand, matcha bushes are deliberately kept under cover to increase the chlorophyll and amino acid content of the leaves. Matcha has a much richer flavor than green tea.

It should be noted that matcha exists in both ceremonial and culinary versions. Ceremonial grade is considered to be of superior quality and should be used for consumption. Cooking powder is intended for cooking and feeding. For the preparation of this recipe, a culinary version of matcha will do.

Advantage Match

Matcha, like other green teas, contains a class of antioxidants called catechins. Matcha is rich in the catechin EGCG (epigallocatechin gallate), which is said to have carcinogenic effects on the body. According to recent innovations in antioxidant research, matcha contains exponentially more antioxidants than any other superfood. Studies have linked green tea to a host of health benefits, including preventing heart disease, type 2 diabetes and cancer, and even promoting weight loss.

Inclusion of matcha in the daily diet

Packed with all kinds of amazing antioxidants and fat-destroying compounds called catechins, this green tea powder offers a host of health-promoting nutrients. And when you combine green tea wellness with regular exercise and good nutrition, you are guaranteed to get even faster and better results.

Try adding a tablespoon or two to baked dishes. It may not magically reduce the effects of sugar and other unhealthy ingredients usually found in baked goods, but at least you get a serving of anti-aging antioxidants and powerful metabolism-boosting compounds with your sweet meal, like this matcha cranberry granola.

Cranberry Matcha Granola Ingredients

To make this matcha cranberry granola recipe, you’ll need:

  • Rolled oatmeal or old fashioned oatmeal. Make sure you use rolled oats, not instant oats or rolled oats. They are pre-cooked and more finely pressed than oatmeal, so they don’t retain their texture when cooked.
  • Notes. My favorites are almonds and cashews in granola. You can also use your favorite nuts or replace them with seeds.
  • Seeds. The benefits of eating seeds are very similar to those of eating nuts. I like to add seeds for extra flavor. More importantly, they are much cheaper than nuts. For muesli, pumpkin seeds, flaxseeds, sesame seeds, chia seeds and sunflower seeds are usually used. However, you can replace them if you wish.
  • Coconut oil. You can use neutral oils like rapeseed or grapeseed oil, but I prefer virgin (unrefined) coconut oil, which is tastier, more flavorful and healthier.
  • Honey. It offers several health benefits and is notably healthier than consuming refined sugar. You can replace it with maple syrup.
  • Salt. So that the taste comes out better. Don’t let it out.
  • Match powder. Matcha makes the grapes bright green with an earthy taste. It is full of antioxidants and has many health benefits.
  • Dried fruits. I chose the dried cranberries because they add an extra sweet and tart flavor that balances out the gray, bitter taste of the matcha. They also provide a bright color that contrasts with the green of the grains. Do not add it until the granola has finished cooking to prevent burning.
  • Additional mixtures. You can add unsweetened coconut flakes for extra flavor. Add them 5 minutes before the end of the cooking time to make sure they are toasted and not burned.

Make your own muesli staple

If you like big clumps in your granola, press the back of the granola with a spatula halfway through the cooking time. Then return the pan to the oven to continue baking. Note that the granola does not dry out immediately after baking. It will dry as it cools. When the granola is lightly browned and cooked, let it cool completely before breaking it into pieces. If you don’t like lumpy granola, stir it occasionally after it has cooled completely.

More muesli recipes

If you like to make homemade granola, try these delicious granola flavors too!

Output: 7 cups

Cranberry Matcha Granola

Cranberry Matcha Granola is packed with healthy ingredients and is rich in matcha antioxidants. The taste is earthy, perfectly balanced with the nuts and seeds and the acidity of the dried cranberries.

Cooking time
5 minutes

Cooking time
25 minutes

Total time
30 minutes


  1. Preheat the oven to 350°F/180°C. Line a baking sheet with a baking mat or parchment paper. Let it out.
  2. Place the coconut oil, honey, vanilla extract and salt in a large mixing bowl. Shield the game. Mix the wet ingredients with a spatula until well combined.
  3. Using a spatula, stir in the oats, nuts and seeds until the dry ingredients are lightly coated.
  4. Put the granola in the prepared pan and spread it evenly with a large spoon.
  5. Bake for 20 to 25 minutes, stirring halfway through, until golden brown.
  6. Let the granola cool completely without stirring if you want lumpy granola, or stir occasionally if you don’t want lumpy granola. Dried cranberries on top. Store the granola in an airtight container.


For the nuts and seeds in the picture, I use whole almonds, sunflower seeds, flaxseeds and chia seeds.

Store a batch of granola in an airtight container on the counter or in the pantry for up to a month.


Did you make this recipe?

Leave a star rating or review in the comments and tag section on Instagram. This gives me and other readers useful feedback. Have fun cooking!

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