Coconut, Almond, and Matcha Granola
Makes about 4 cups
From Japanese Cookbook for Beginners
2 ½ cups (80g) crispy brown rice cereal
1 ¾ cups (165g) gluten-free rolled oats
¼ cup (15g) unsweetened coconut flakes
¼ cup (15g) sliced almonds
1 ½ Tbsp matcha
½ tsp salt
¼ cup (50g) coconut oil
1 ½ oz (45g) white chocolate (about a third of a 4.4 oz bar—don’t use chips)
¼ cup (70g) brown rice syrup
Preheat oven to 275ºF. Line a baking sheet with parchment paper.
In a large bowl, toss together the rice cereal, oats, coconut flakes, almonds, matcha, and salt. Set aside.
Pour an inch of water into a small pot. Bring the water to a boil over medium-high heat, then turn the heat to low. Place a metal bowl big enough to sit in the pot (but not touch the water) on top. Combine the coconut oil and white chocolate in the bowl and stir until melted, about 1 min.
Turn off the heat and remove the bowl from the pot. Whisk the brown rice syrup into the chocolate mixture until well combined.
Pour the chocolate mixture over the oat mixture and use a silicone spatula to carefully mix with broad strokes. Continue to mix until it is evenly coated (no dry bits, no clumps of syrup). Pour the mixture onto the lined baking sheet and spread it out in an even layer.
Bake until the granola has lightly browned, about 35 mins. Remove from the oven and give it a toss while it is still hot, then set aside to cool completely. Store in an airtight container at room temperature for up to 2 weeks.
