Pistachio Matcha Granola with Fresh Citrus and Spice
This Pistachio and Lemon Granola is a fresh and creative take on an everyday granola. It’s bright with citrus, filled with toasty pistachios, and just a hint of matcha for a beautiful green tint. It's slightly earthy, a little unexpected, and totally worth a try. Spoon it over yogurt, pour it as cereal, top some fresh fruit, or just snack on it straight from the jar.
A Note on Matcha: Be sure to use a high-quality, low-bitterness variety (I used Matcha Botanicals) to avoid a grassy flavor. If you’re unsure, start with 1–2 teaspoons. A little goes a long way in both flavor and color.
The Recipe
Pistachio Matcha Granola with Fresh Citrus and Spice
Ingredients
3 cups (350 g) rolled oats
1.5 cups (225 g) pistachios, lightly chopped
½ cup (or a big handful) of alternative grains or seeds *options below
1 tbsp matcha powder **see note
1 tbsp cinnamon
1/2 tsp salt
1/4 cup (2 oz) melted butter or oil
3/4 cup (175 ml) maple syrup
Zest and juice of 1 lemon
1½ to 2 tsp vanilla extract
Important Notes
*You can use sunflower seeds, pumpkin seeds, puffed quinoa, whatever you like. My favorite is puffed quinoa!
**If you’re not using a quality, non bitter blend, keep it to 1-2 tsp. Otherwise it can become quite earthy. Since I use a non-bitter variety, I use 1 to 1.5 tbsp because I like the green color.
Method
Preheat oven to 325°F (160°C). Line a baking tray with parchment paper.
First prepare the dry mix…
In a large bowl, combine the oats, pistachios, and seeds/alternative grains.
In a small separate bowl, whisk together the matcha powder, cinnamon, and salt. Add this mixture to the oat base and mix until evenly coated.
Now prepare the wet mix…
In a small bowl or jug, whisk together the melted butter, maple syrup, lemon zest, lemon juice, and vanilla extract until well combined.
Pour the wet mixture into the dry mixture and stir thoroughly to coat. The matcha and spices may sink to the bottom, so make sure to give it a good, even mix.
Spread the granola into a thin, even layer on the prepared baking tray (FYI, you don’t have to bake it all at once).
Bake for 25–30 minutes, stirring gently halfway through. If you prefer a chunky granola don’t stir!
Let the granola cool completely—it will crisp up as it cools!
Store in an airtight jar for up to 2 weeks, or freeze for longer shelf life.
Tip
If the granola begins to brown too quickly around the edges, cover loosely with a piece of parchment for the remaining time.