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Blue Matcha Musli Jars

Blue Matcha Musli Jars


1- Vanilla Yogurt

2- Banana

3- Vanilla Extract 

4- 1 tsp The Organic LAB Blue Matcha Latte Powder


Blend all items together till smooth.

Granola/ Musli

  • ⅓ cup Maple Sirup
  • ⅓ cup Nut or Seed Butter*
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 1 tbsp Cinnamon
  • 2 cups Rolled Oats (not Instant), Gluten-Free if necessary
  • ½ cup Pumpkin Seeds
  • ½ cup Slivered Almonds
  • ½ cup Walnuts
  • ½ cup Unsweetened Coconut Flakes
  • ⅓ cup Dried Fruit or Chocolate Chips of Choice (Optional)


  1. Preheat the oven to 325F. Add the Maple Syrup, Nut/Seed Butter, Vanilla Extract, Cinnamon, and Salt to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the Oats, Pumpkin Seeds, Almonds, and Coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Immediately sprinkle the Chocolate Chips or Dried Fruit over the Granola, using a spatula to gently toss the mixture. If you’d like the Chips to completely melt, stir them a bit more until they melt completely. Let the Granola and Chocolate cool completely on the tray before removing.
  5. Serve as desired; store leftovers at room temperature or in the fridge (recommended for crunchier granola) for up to one month.

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