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  • Writer's pictureKatie Brown

Dark Chocolate Matcha Greentea Granola

I feel like this granola was a good idea.

Climbing after I’d had my nails manicured was not a good idea, thinking about calling this ‘everything but the kitchen sink chocolate granola’ was not a good idea. Also, wearing light colours on a day that I have messy food was not really a great idea – Does anyone have a spare bib?

I love granola because there is so much flexibility with it; almost everything can be swapped around to find the right fit for your diet and store cupboard.

I’m feeling informative so before I go on; here are some common ingredients and revisions:


Now we’ve got that out of the way, on to the granola but not just any granola…

Rich dark chocolate oat’s with the crunch from buckwheat and added protein from pumpkin and sunflower seeds mixed with the ‘health kick’ from matcha green tea. Okay, I lied – It’s not *really* a health kick but a different taste which gives a fun twist and stops the granola from being too sickly.

I had the Prestat matcha green tea chocolate flakes in already, as I tend to keep unusual ingredients in for when I want to give a recipe a twist. However, I do understand they are not cheap or a standard cupboard basic so in this recipe, we’ll avoid that as I want this to be something anyone can whip up.

Dark Chocolate Matcha Green tea Granola


50g Oats

80g buckwheat (40g will be processed into a fine flour)

50g Grapenut Flakes (can sub with cornflakes crunched up or more oats?)

20g Pumpkin Seeds

20g Sunflower Seeds

25g Agave

10g Hot chocolate (or grated chocolate)

10g Matcha Green Tea Powder

25g Cocoa powder

30g Coconut Oil (Melted)

50g Dried Fruit (I used a mix of blackcurrants, strawberry’s, goji berries and cranberries)


Preheat your oven to 180 degrees and line a baking tray with greaseproof paper.

In a large bowl add your dry ingredients, I processed 40g of buckwheat into a flour and added the flakes to give this granola a varied texture but this is completely a personal choice.

Mix everything thoroughly to ensure the chocolate is well combined and add the melted coconut oil and agave and mix again ensuring everything is well covered.

Pour onto a baking tray and bake for 15 minutes.

Allow the granola to cool and set then add on the dried fruit and store in a glass jar or Tupperware for up to a month.

Is granola something you make yourself? Chocolate makes everything better right? I must pre:warn you – This is very rich and best served with yoghurt or something that’s not toooooo sweet!



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