The sweet, nutty flavors of dates, bananas and coconut balance the earthy minerality of matcha in this granola. Serve it over yogurt, whole milk or even ice cream!
Matcha Granola with Cashews, Banana Chips and Dates
½ cup pure maple syrup ½ cup unsweetened applesauce 1 tablespoon matcha, sifted 1 tablespoon vegetable oil 3 cups rolled oats 1 cup raw cashews, roughly chopped 1 cup unsweetened flaked coconut ¼ cup granulated sugar 1 teaspoon kosher salt 1 cup pitted dates, roughly chopped 1½ cups banana chips, large pieces broken into bite-size pieces
Preheat the oven to 325°F. Whisk together the maple syrup, applesauce, matcha and oil in a small bowl. Combine the oats, cashews, coconut, sugar and salt in a large bowl, and stir to mix evenly. Pour the syrup mixture over the oats, and stir until evenly incorporated.
Spread the mixture on a rimmed baking sheet lined with parchment paper. Bake, stirring every 15 minutes until the granola is golden brown and toasted (about 45 minutes).
Once the granola comes out of the oven, stir once more, spread on the baking sheet, then let cool completely. Transfer the granola to a bowl, and stir in the dates and banana chips. To store, place in a bag or storage container. The granola will keep at room temperature for up to 2 weeks.