Vegan Matcha Yogurt with Granola and Candied Ginger Crunch
A vibrant, layered breakfast bowl combining creamy coconut yogurt infused with earthy matcha, crunchy homemade granola with almonds and oats, and a sweet-spicy candied ginger crunch. This naturally vegan dish is as beautiful as it is satisfying, with bright green matcha swirled into cooling yogurt and topped with textured clusters for contrast.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 4 bowls (serves 4)
Steps
Before you start
- Preheat oven to 325°F (163°C)
- Line a baking sheet with parchment paper
- Have a fine-mesh sieve ready for sifting matcha powder
Prepare Granola Base
- In a medium bowl, combine 1 cup (100 g) rolled oats, 0.75 cup (90 g) sliced almonds, 0.5 cup (45 g) unsweetened shredded coconut, and 0.25 teaspoon (1.5 g) fine sea salt.
- Stir well to distribute the salt evenly.
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Ready when: Ingredients are evenly mixed
Tip: Measuring by weight ensures consistent texture in your granola
Mix Wet Ingredients for Granola
- In a small bowl, whisk together 3 tablespoons (45 ml) melted refined coconut oil and 2 tablespoons (30 ml) maple syrup until fully combined.
- Pour this mixture over the dry ingredients and stir constantly with a spoon or rubber spatula for 1–2 minutes, making sure every oat and almond is evenly coated.
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Ready when: All oats and nuts are glossy and evenly coated with oil and syrup
Tip: Stir thoroughly—clumps of uncoated oats will stay soft, not crispy
Toast GranolaOven 325°F / 165°C
- Spread the granola mixture in a thin, even layer on a parchment-lined baking sheet, about ½ inch (12 mm) thick.
- Bake at 325°F (163°C) for 20–25 minutes, stirring and rotating the sheet halfway through (at the 12-minute mark) to ensure even browning.
- The granola is ready when the oats are light golden and smell fragrant.
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Ready when: Oats are light golden brown and fragrant; clusters form when pressed
Tip: Stir halfway through to prevent burning; granola continues to crisp as it cools
Cool Granola Completely
- Spread the toasted granola on a clean baking sheet or cutting board and let it cool for at least 10 minutes at room temperature.
- Do not skip this step—the granola hardens as it cools and will break into clusters.
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Ready when: Granola is completely cool to the touch and clusters hold together
Tip: Break larger clumps into bite-sized pieces once fully cooled
Make Candied Ginger Crunch
- While the granola cools, heat 1 tablespoon (15 ml) refined coconut oil in a small skillet over medium heat.
- Once melted and shimmering, add 0.5 cup (85 g) finely chopped candied ginger and 0.75 tablespoon (11 ml) maple syrup.
- Stir constantly for 2–3 minutes until the ginger is caramelized and fragrant, then add a pinch of fine sea salt.
- Pour onto a piece of parchment paper and spread into a thin layer.
- Let cool and harden for 5 minutes, then break into small shards.
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Ready when: Ginger is caramelized and fragrant; edges turn darker golden brown
Tip: Keep the heat at medium to avoid burning the delicate ginger pieces
Sift Matcha Powder
- Sift 2 teaspoons (5 g) culinary matcha powder through a fine-mesh sieve into a small bowl to remove any lumps.
- Set aside until ready to make the yogurt.
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Ready when: Matcha is smooth and lump-free
Tip: Sifting prevents bitter clumps in your finished yogurt; do not skip
Whisk Matcha into Yogurt
- Pour 2 cups (480 ml) cold unsweetened coconut yogurt into a medium bowl.
- Add the sifted matcha powder, 1.5 tablespoons (22 ml) maple syrup, and 0.5 teaspoon (2.5 ml) pure vanilla extract.
- Whisk gently but thoroughly for 1–2 minutes until the matcha is fully dissolved and the yogurt is a uniform pale green color.
- Do not overmix or the yogurt will become watery.
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Ready when: Matcha is fully dissolved; yogurt is evenly pale green with no streaks
Tip: Whisk just until combined—over-whisking develops the yogurt's sour taste
Assemble the Bowls
- Divide the matcha yogurt evenly among four shallow serving bowls, using about 0.5 cup (120 ml) per bowl.
- Sprinkle 2–3 tablespoons (20–30 g) of cooled granola over each bowl, breaking up any large clumps.
- Top with 1 tablespoon (15 g) of candied ginger shards, scattering them evenly.
- Add fresh berries if using.
- Serve immediately.
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Ready when: Bowls are layered and visually balanced with green yogurt, golden granola, and scattered ginger
Tip: Assemble bowls just before serving so granola stays crispy and doesn't absorb moisture from the yogurt
Good to know
Tips
- Make a double batch of granola and store extras for breakfasts throughout the week—it stays fresh for 5 days in an airtight container
- For a creamier yogurt, use full-fat coconut yogurt rather than unsweetened; it adds richness without sugar
- Matcha powder oxidizes quickly once exposed to air, so store the opened container in the freezer in a sealed bag to preserve color and flavor
- If you want extra sweetness, drizzle a teaspoon of maple syrup or agave into each bowl just before serving
Make ahead
Store the granola and candied ginger crunch separately in airtight containers at room temperature for up to 5 days. Prepare the matcha yogurt up to 4 hours ahead and cover; assemble bowls just before serving.
Storage & reheating
Granola: room temperature in an airtight container for up to 5 days. Candied ginger crunch: room temperature in an airtight container for up to 4 days. Matcha yogurt: refrigerated in a covered bowl for up to 4 hours. Do not freeze granola or yogurt. Assembled bowls are best eaten immediately.
Substitutions
- unsweetened coconut yogurt, cold → Cashew yogurt or oat milk yogurt. Any unsweetened plant-based yogurt works; choose one with a mild flavor so the matcha shines through
- culinary matcha powder → Green tea powder or spirulina powder. Spirulina will be earthier and less sweet; reduce to 1 teaspoon to avoid overpowering the yogurt
- sliced almonds → Walnuts, pecans, or pumpkin seeds (pepitas). Use the same weight or volume; toasted nuts will give a deeper flavor
- candied ginger, chopped → Crystallized ginger or fresh ginger jam. Crystallized ginger is less sticky; if using jam, reduce to 3 tablespoons and heat gently to avoid burning
