Step 1

Preheat the oven to 300ºF (150C).

Step 2

In a large bowl, combine the rolled oats, flaked coconut, pumpkin seeds and sliced almonds.

Step 3

In a separate bowl, combine the coconut oil, maple syrup, vanilla extract and ¼ teaspoon of salt. Pour over oat mixture and toss to coat completely.

Step 4

Spread the mixture out onto a large baking sheet and bake for 1 hour, stirring once halfway through to ensure an even cook.

Step 5

Remove from the oven and set the baking sheet on a wire rack to cool for 15 minutes.

Step 6

Transfer the granola to a large bowl, sprinkle matcha over top, and toss to combine.

Step 7

Storage: Store in an airtight container, on the countertop, for up to 1 month.