Here’s a recipe for matcha-flavored granola, made with matcha — an iconic ingredient in Japanese cuisine.
This nutrient-rich granola features the vibrant green of matcha paired with a colorful mix of Japanese-inspired ingredients like red and black dried fruits and nuts. Lightly sweetened to let each ingredient shine, it’s gentle on the body and enjoyable for matcha lovers of all ages and backgrounds.
If you can’t find the exact nuts or dried fruits listed in the recipe, feel free to substitute them with your favorites — it’s an easy and flexible recipe to try!
What is Matcha
Matcha is a fine powder made by grinding specially grown tea leaves (tencha) using a traditional stone mill.
To produce high-quality matcha with a rich flavor and umami, great care and time are required throughout the entire process. This includes carefully determining the right time to harvest the tea leaves, steaming them at the proper temperature and for the correct duration, cooling and drying them, removing any coarse or unwanted parts, and slowly grinding the tender leaves with a stone mill.
Today, many different types of matcha are available, and some may skip or modify parts of this traditional process. As a result, there is a wide range of quality and pricing.
The taste of matcha is characterized by a gentle bitterness, savory umami, and a subtle natural sweetness. It pairs well with both sweet and savory recipes.
For centuries, matcha has been an essential part of Japanese tea culture, traditionally used in tea ceremonies. In recent years, however, it has also become popular in lattes, desserts, and richly flavored dishes. With its deep cultural roots and modern appeal, matcha has grown into a globally recognized ingredient that represents the essence of Japanese cuisine.
The Story Behind This Recipe
Matcha contains an amino acid called L-theanine, which is believed to promote relaxation by activating the parasympathetic nervous system.
In Japan, it's common to unwind with a cup of tea after coming home — a quiet moment to relax and reset. Similarly, when guests visit, offering them tea is a customary way to create a warm and welcoming atmosphere.
Japan also has a long-standing tradition known as the tea ceremony (sado), in which matcha is prepared and served with great care through a series of deliberate, graceful movements. At the heart of this practice is the spirit of omotenashi — thoughtful and sincere hospitality. It’s possible that tea became central to this ritual precisely because of its relaxing effects.
Enjoying this matcha granola for breakfast can be a way to nourish your body while also inviting a sense of calm into your morning routine. It’s a delicious and peaceful way to start your day with clarity and focus.
Ingredients
- Old-fashioned oats – 2 cups / 7 oz / 200g
- Rice flour – 1 tbsp / 0.35 oz / 10g
- Matcha powder – 2 tbsp / 0.5 oz / 15g
- Roasted black soybeans – ¼ cup / 0.9 oz / 25g
- Roasted soybeans – ¼ cup / 0.9 oz / 25g
- Pumpkin seeds – 2 tbsp / 0.5 oz / 15g
- Salt – a pinch
- Coconut oil – 1 tbsp / 0.5 oz / 15g
- Rice syrup – 1½ tbsp / 1 oz / 30g
- Maple syrup – 1 tbsp / 0.5 oz / 15g
- Dried apricots (chopped) – ¼ cup / 0.9 oz / 25g
- Goji berries – 2 tbsp / 0.5 oz / 15g
Instructions
| 1 |  | In a small bowl, mix together the melted coconut oil, rice syrup, and maple syrup until well combined. |
| 2 |  | In a large mixing bowl, combine the old-fashioned oats, rice flour, matcha powder, and a pinch of salt. Stir to mix evenly. |
| 3 |  | Pour the wet mixture into the dry ingredients and stir until everything is well coated. |
| 4 |  | Line a baking sheet with parchment paper. Bake at 285°F (140°C) for 25–30 minutes, or until lightly golden. Spread the mixture evenly on the sheet, pressing it flat to avoid uneven baking. |
| 5 |  | Remove from the oven and let it cool slightly. Then add the roasted black soybeans, roasted soybeans, pumpkin seeds, chopped dried apricots, and goji berries. Mix gently. Tip Add the dried fruits and seeds after cooling slightly to prevent burning or discoloration. |
| 6 |  | Enjoy! |
Top Spots in Japan We Recommend — Inspired by This Recipe
This genre was developed and elevated by the legendary chef Teiichirou Yuki, who was the first culinary professional in Japanese history to be recognized as a Person of Cultural Merit. Yuki aimed to raise the cultural status of Japanese cuisine by infusing it with the spirit and aesthetics of the tea ceremony.
One of Yuki's direct disciples now runs a restaurant called Toraya Kochuan, located in Tokushima Prefecture. At this extraordinary establishment, guests begin their experience with a cup of tea before proceeding to the meal — a gesture that beautifully reflects the fusion of hospitality and culinary art.
The dishes are a study in simplicity and refinement, following a philosophy of subtraction — eliminating anything unnecessary to highlight the essence of each ingredient. Rather than just pleasing the palate, the food seems to nourish the entire body.
Some gourmets and food critics consider this to be the best Japanese restaurant. Due to the subtlety and depth of its flavors, international visitors may appreciate it even more after experiencing other styles of Japanese food first — it’s a culmination of culinary sophistication.
If you're seeking the pinnacle of Japanese fine dining, this is a truly recommended destination.
Reservations are essential.
Since there are no major tourist attractions nearby, you'll need to fly into Tokushima Airport and drive about 30 minutes to reach the restaurant — so be prepared to make the journey just for Toraya Kochuan.
Toraya Kochuan 虎屋 壺中庵
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