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These Matcha Granola Bars are delicious with the natural sweetness from the dates. They’re the perfect snacks for matcha lovers and tea-people. It’s also an easy and no-bake recipe with only 8 ingredients!
Matcha Granola Bars
I’m very into matcha again recently. Besides drinking matcha soy milk latte, I also incorporate into some snacks and desserts. These Matcha Granola Bars are one of them.
Matcha tea tastes really Japanese to me, in a good way. I love the mild green tea flavor of matcha. And by combining it into snacks and desserts, it also makes them taste not-so-sweet and interesting.
Watch How to Make Matcha Granola Bars
INGREDIENTS FOR MATCHA GRANOLA BARS
These matcha granola bars are made with only 8 ingredients:
- Rolled Oats: make up the body of these granola bars. And it’s kind of a must in granola bars.
- Sunflower Seeds: provide different texture and nutrition values for these sweet snacks.
- Pumpkin Seeds: add protein and other nutrition to these bars. They’re green in color as well, which matches the color of matcha.
- Matcha Powder: you cannot call these Matcha granola bars without it, right?
- Salt: brings out the flavor from other ingredients.
- Dates: the natural sweetener of our granola bars. We’re going to use date paste as well as chopped dates to give it more texture.
- Almond Butter: gives out a mild nutty flavor for these granola bars. You can use tahini instead for the nut-free version.
- Puffed Rice: add different texture and flavor for these bars.
- Coconut Oil: gives these bars more body to stand firmer.
- Toasted Sesame Seeds：give these bars more flavor.
- Salt：bring out the flavor from other ingredients
- Spirulina Powder：gives these bars a more green color and a boost nutrition-wise.
How to Make Matcha Granola Bars
It’s really simple and easy to make these granola bars because you don’t need to bake them. But for more flavor, I recommend toasting the oats and seeds first. You can also just buy toasted seeds for an easier path.
- Toast the oats and seeds on the stove or in the oven.
- Roughly chop the oats and seeds in a food processor.
- Stir in other ingredients and mix well.
- Press the mixture down into a pan or mold.
- Freeze for 10-20 minutes, then slice into bars. EAT!
These matcha granola bars are a little bit chewy but still got the bite texture, which I seriously love. The sweetness that comes from the dates is what makes me addicted to them. It also offsets the mildly bitter taste of matcha powder.
They are also great make-ahead snacks and totally freezer friendly. You can make them when you have time and store them in the fridge for 5-7 days or 2-3 weeks in the freezer. When you feel like something matcha-y, grab them and take your bites!
If you like to switch flavor from time to time, check out:
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Matcha Granola Bars (8 ingredients, naturally-sweetened)
- 90 g (1 cup) rolled oats
- 30 g (1/4 cup) sunflower seeds
- 30 g (1/4 cup) pumpkin seeds
- 3 big Tbsp date paste, just blend dates and some water together
- 4 Tbsp almond butter, *
- 1 Tbsp coconut oil, melted
- ½ Tbsp matcha powder
- 42.5 g (1/4 cup) pitted dates, roughly chopped
- 12 g (1/2 cup) puffed rice
- A pinch of salt, optinoal
- 2 tsp toasted sesame seeds, optional
- 1/8 tsp spirulina powder, optional
- Toast the oats, pumpkin seeds, and sunflower seeds in a pan on the stove or in the oven first to bring out more flavor. (Oven: 150 C / 300 F, bake for about 10 minutes) This toasting step is optional, but it really brings out the flavors from the oats and seeds.
- In a food processor, add the toasted oats and seeds. Pulse for about 10 times to roughly chop them up.
- In a big bowl, add the date paste, almond butter, and melted coconut oil. Mix to combine.
- Add other ingredients to the bowl and stir to mix evenly.
- Line a loaf pan with parchment paper. Transfer the mixture to the pan and press down firmly.
- Place into the freezer for 10-20 minutes or 2 hours in the fridge to set up. Then chop into bars and EAT!
- *Almond butter: I use homemade almond butter. You can see here about how to make it yourself: How to Make Nut Butter
- Storage: Store in an air-tight container in the fridge for 7 days or 2 weeks in the freezer.
- Adapted from My New Roots.