top of page

Mulberry Matcha Granola (Vegan, Macrobiotic)

5-6 servings


130g Rolled Oats

30g Raisons (Rinse)

30g Sunflower seeds


50g Brown Sugar (or Coconut Sugar)

60g Rice milk

A pinch of Sea Salt


1. Combine all <A> ingredients in a bowl and mix well.

2. Place almonds, and walnuts on a chopping board and chop them roughly.

3. Combine oats, sunflower seeds, pumpkin seeds, almonds and walnuts.

4. Put the nuts in a bowl and add combined <A>.

5. Preheat oven to 160 degrees.

6. Line a large baking sheet and spread oats and nuts.

7. Bake until lightly golden, and 20 to 25 minutes, stirring halfway. Add raisons just before turn the oven off.

8. The granola will further crisp up as it cools.

9. Let the granola cool completely.

This recipe is provided by Ms Yasuko Ojima, the founder of Mirai Kitchen; the macrobiotic & vegan cooking school in Japan.

bottom of page