Based in Sydney, Australia, Foundry is a blog by Rebecca Thao. Her posts explore modern architecture through photos and quotes by influential architects, engineers, and artists.

Matcha coconut granola (recipe + why homemade is always best)

Matcha coconut granola (recipe + why homemade is always best)

Ditching restaurants, takeout menus, prepared meals and processed foods can save you from copious amounts of salt, sugar and oils and leave you feeling lighter and more energetic in as little as a few days. 

I’ve always found that the easiest way to clean up my diet is to eat more home cooked meals. 

That way, I have greater control over what ingredients to include, substitute or eliminate altogether. And lately, I’ve been doing this more and more with my favorite snacks and indulgences. Before heading to the grocery store when I run out of something or when I’m craving something sweet, I’ll try to make a version of it on my own at home instead.

This time, it was granola. A coconut matcha granola, to be exact. 

Breakfast bowls have been making a comeback in our house over the last few weeks, which means that, in order to not die of boredom, I’m constantly looking for ways to make today’s bowl different than yesterday’s, and all of the bowls before that. Feeling as if I’d exhausted all combinations of fruits, nuts and seeds that I could think of, I had a craving for something new. 

Granola was an obvious choice. And it didn’t matter that I had none on hand because I actually prefer to make my own.

When it comes to recipes, making granola is as uncomplicated as it gets. It’s easy to modify; you can choose to whatever combination of nuts, seeds, dried fruit, liquid sweetener and oats you prefer. And because there is so much leeway when it comes to modifications, you can usually get away with using whatever you have on hand in your pantry and wind up with a great tasting granola. 

Running low on ingredients is not something that happens to me very often. Happiness, to me,  is a having a fridge and pantry that are stocked and ready for whatever recipe that comes their way. This time, it was coconut matcha granola.

The chosen blend of coconut oil, flakes, and extract, along with matcha powder, created a rich and creamy flavor - one that pairs perfectly with tart yogurt and berries. Including a variety of coconut sources really drove the flavor home; it was powerful and distinct. After only five minutes in the oven, the scent filled every room in the house (in the best possible way).

For the health conscious individual, it is the nutritional content that is, perhaps, most appealing. 

The use of coconut nectar adds a slew of nutritional benefits; it contains 17 amino acids, a host of minerals, as well as vitamins B and C. Being lower than other forms of refined and unrefined sugar on the glycemic index also means that it keeps you fuller for longer.

Using a blend of millet, quinoa, chia, hemp and pumpkin seeds, also makes it incredibly fiber and protein rich. Pumpkin seeds alone have a whopping 12 grams of both fiber and protein! 

Then there’s the miracle powder known as matcha - the highest quality powdered green tea you can find. It is loaded with nutrients and enzymes (i.e. antioxidants) to help us fight and prevent disease, protect against the harmful effects of UV radiation, promote youthful looking skin, and so much more. 

Every single item included in the list of ingredients offers one or many healthful benefits, which is why I will always chose homemade over store bought granola. And so should you!

Coconut Matcha Granola

Prep Time: 15 minutes | Cook Time: 50 minutes | Yields: 4-6 servings


  • 1.5 cups gluten free rolled oats
  • 1 cup coconut flakes
  • 3/4 cup pepitas
  • 1/3 cup sliced almonds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup quinoa
  • 1/4 cup millet
  • 3 tbsp coconut oil (melted)
  • 3 tbsp coconut nectar
  • 1/4 tsp pink himalayan salt
  • 2 tbsp matcha powder
  • handful of dried goji berries


  • Preheat over to 315 degrees
  • In a large bowl, combine oats, coconut flakes, nuts, seeds, millet, quinoa and salt; mix well.
  • In a small bowl, combine all wet ingredients; mix well.
  • Pour liquid ingredients over the dry ones, gently stirring and mixing the blend until all of the dry ingredients are fully coated. 
  • Line a large baking sheet with parchment paper and spread a thin layer of granola mixture across the sheet, making use of the entire space (use 2 baking sheets if the mixture does not fit on one when thinly spread).
  • Bake for 50 minutes; flipping or tossing the mixture at the half way point (25 minutes).
  • Remove from oven, let cool for 20 minutes
  • Sprinkle matcha and goji berries over the granola to fully coat it. Store in an air tight container in a cool, dry place (keeps for several weeks).
Sweet and creamy oat milk: a cheaper, faster, nut-free plant based milk alternative

Sweet and creamy oat milk: a cheaper, faster, nut-free plant based milk alternative

The art of the staycation: how to get the most out of your time 'away'

The art of the staycation: how to get the most out of your time 'away'