Mizuba Matcha Nori Granola

Our palates are craving a sophisticated blend of earth, salt, and a hint of sweet these days. So when chef Tina Leigh, founder of Haute Health Now started talking about a dreamy matcha granola, there was no hesitation on our part to bring it into the world. And just when a matcha granola sounded amazing all on its own, Tina proposed an exquisite twist: the addition of nori (seaweed)! You may know it as the tasty, umami-flavored wrap on your rolled sushi.

So why this intriguing combination? Tina explains, “Matcha tea is my main squeeze ­— it brightens each morning as I prepare it with traditional Japanese techniques — ceramic bowl, whisk, almost-boiling (but not boiling) water, a heady green froth, and a slow sipping session. In the culinary world, I have started noticing that beyond bacon and eggs, savory breakfast creations are now receiving well-deserved attention. This is a welcome advancement in morning fare, as I have never been one to take part in A.M. sweetening. In a recent search for granola that would satisfy my savory-salty tooth, I managed to stumble upon a few advertised as such, but that were still sugar-forward. As I often do when left without a purchasable match to my cravings, I made my own.”

So why matcha, nori, and granola? Tina says, “Matcha’s superfood qualities of high-chlorophyll, amino acid, and antioxidant content make us nutrient-density devotees beam, and from a culinary vantage point, its delicate grassy flavor harmonizes beautifully with toasty, salty flavors. This trio of tastes came to me naturally – I chose to pair matcha with savory toasted nori, buttery coconut, and roasted seeds, nuts, and oats. A kiss of maple syrup, dribble of vanilla, and generous pinch of sea salt gave this anytime 'nola a magical savory and barely sweet flare."

Starting the morning with a powerful blend of super-healthy omega fats from the nuts, the exceptional cardiovascular and cholesterol-regulating benefits from the oats, and, of course, the wonders of matcha starts our brains and bodies on the right track each day.

We’re so delighted to share this truly one-of-a-kind granola to elevate your breakfast or snack moment. Enjoy by the handful, atop thick Greek or coconut yogurt, as a crunchy garnish to soup or a smoothie bowl, or simply naked with a splash of milk.

Photo by Tina Leigh

Ingredients

Makes 6 cups of granola

• 2 cups rolled oats
• 3 cups mixed nuts and seeds, chopped or cracked with a rolling pin
  
• ⅓ cup white or black sesame seeds
• 2 Tbsp Organic Signature Matcha
• 2 Tbsp nori flakes (can also use full sheets of nori ground in a coffee grinder)
• ½ cup unsweetened coconut flakes
• 3 Tbsp virgin coconut oil, melted
• 6 Tbsp maple syrup
• 2 tsp vanilla extract (preferably no alcohol) 
• 2 generous pinches of gray, pink, or Celtic sea salt 

Recipe

1. Preheat oven to 250°F.
2. Line baking sheet with parchment and evenly spread out oats.
3. Remove oats from oven and transfer to a large mixing bowl.
4. In the large mixing bowl with the oats, add chopped nuts and seeds, sesame seeds, nori, coconut, and matcha. Stir to combine.
5. In a separate bowl, combine melted coconut oil, vanilla, maple syrup, and salt. Whisk to combine. 
6. Pour mixture over dry ingredients and stir to coat evenly.
7. Increase heat to 300°F.
8. Using two baking sheets, bake granola for 20-30 minutes, stirring occasionally for even cooking.
9. Remove once nuts are toasted and have a pleasant nutty aroma.
10. Cool completely before storing in airtight glass container.  

About Tina Leigh: We are so excited to announce our newest contributor, Tina Leigh. A lifelong student of wellness, Tina has overcome many health obstacles with a creative, flavorful, and nourishing approach. Her years of experience as a holistic health coach, therapeutic chef, and savvy marketing/PR consultant make her a powerful and wise advisor and consultant. View her wonderful and beneficial services below!