MARRY-ME MATCHA GRANOLA by Dr. Emily Prpa

breakfast
Written By Emily Prpa

This was the year I fell in love. And of course — just my luck — it happened miles from home, on a fleeting visit to New York.

But like most NYC flings, it wasn’t built to last. They were, as always, emotionally unavailable.

Where did we meet? Soho. At Matchaful. They were gorgeous and unapologetically nutritious. The antioxidant-rich matcha instantly lured me in with that smooth caffeine hit and then the activated pumpkin seeds offered up symptom-free digestion. It’s safe to say it was love at first bite.

But as I finished the last crumb on the plane home, I couldn’t help but wonder... Could I recreate this irresistible shnack in my little London flat? The answer: yes.

An afternoon of speed-testing a few recipes, and then — just like that — I had myself a commitment-ready matcha granola recipe, all set to move in.

Makes 450g (8-10 servings)

Total Time: 60 min
Prep time: 20 min
cooking Time: 20 min
Cooling Time: 20 Min

INGREDIENTS

DRY INGREDIENTS

1.5 cups pumpkin seeds
1/2 cup hemp seeds
1/3 cup dessicated coconut
3 tbsp ground flaxseeds
2 tbsp coconut sugar
4 tsp matcha
1/4 tsp salt

WET INGREDIENTS

50 ml coconut oil
3 tbsp maple syrup
1/2 tsp vanilla extract

METHOD

  1. Preheat your oven to 180°C (fan 150°C / 350°F). Line a baking tray with greaseproof paper.

  2. Soak the pumpkin seeds in water for at least 10 minutes, then drain and set aside. This helps activate enzymes and supports easier digestion.

  3. In a large mixing bowl, combine all the dry ingredients, including the soaked and drained pumpkin seeds.

  4. In a jug, whisk together the wet ingredients until smooth. Pour over the dry mix and stir well until everything is evenly coated.

  5. Spoon the mixture onto the prepared tray. Using the back of a metal spoon, press it down firmly into a compact, even rectangle — this helps create those irresistible granola clusters.

  6. Bake for 16–20 minutes, or until lightly golden and just crisp at the edges.

  7. Allow to cool completely in the tray — it firms up as it cools.

  8. Once cooled, break into clusters.

  9. Store in an airtight container in the fridge. Keeps fresh for up to 7 days — if it lasts that long.

  • Per Portion
    (approx. 50g)

    • Calories: ~260 kcal

    • Protein: ~7g

    • Carbohydrates: ~8g

      • Of which sugars: ~4g

    • Fat: ~21g

    • Fibre: ~4g

    • Iron: ~6mg

    • Folate: ~90–120 mcg

    • Magnesium: ~60–90 mg

    All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.

Emily Prpa
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