Matcha Coconut Granola with Dates and Cranberries


  • 3 cups old-fashioned rolled oats (GF if desired)
  • 1 cup raw, unsweetened shredded coconut
  • 1 cup raw almonds, coarsely chopped
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tsp matcha - Check "Helpful Tips".
  • 1/2 tsp salt
  • 1/4 cup dates, pitted and chopped
  • 1/4 cup dried cranberries


  1. Preheat the oven to 150℃/ 300℉.

  2. In a large bowl, combine oats, coconuts and almonds. In a separate bowl, whisk to combine the maple syrup, coconut oil, sifted matcha and salt. 

  3. Pour the liquid mixture over the dry ingredients and stir well.

  4. Pour mixture onto an oven tray lined with baking paper. Make sure the granola is evenly spread.

  5. Bake in the preheated oven for about 30 to 40 min, or until lightly golden. Remove from oven and stir every 10 minutes to avoid burning. Let it cool.

  6. Once cooled, add the dates and cranberries. Store in an airtight container.