Easy homemade matcha cereal with just six simple ingredients—perfect for matcha lovers seeking a wholesome, gluten-free, vegan breakfast.
What Makes This Recipe Great
Making your own cereal is simpler than you might think, and it’s a healthier alternative to many store-bought options. You can shape it into tiny stars, squares, or any shape you prefer for a playful breakfast bowl.
Homemade Matcha Cereal is a gluten-free, vegan cereal made without unfamiliar additives. It delivers bright matcha flavor and a touch of sweetness, making it a delightful morning ritual for anyone who loves green tea powder.
If you enjoy matcha, consider pairing this cereal with other matcha-forward breakfasts to vary your morning routine.
Ingredient Notes
- Almond butter — provides richness and helps bind the dough.
- Maple syrup — natural sweetener and a little moisture.
- Vanilla bean paste or vanilla extract — enhances flavor.
- Oat flour — use gluten-free oat flour if needed; it forms the base.
- Matcha powder — ceremonial-grade matcha yields the best color and flavor.
- Kosher salt — balances sweetness and brings out the matcha notes.
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a nonstick mat.
- In a mixing bowl, whisk together almond butter, maple syrup, and vanilla until smooth. Add half of the oat flour, sifted matcha, and a pinch of salt. Stir to combine, then gradually add more flour until the mixture forms a workable dough. Keep the dough covered with a damp cloth while you work.
- Roll out about one-third of the dough to roughly 1/8 inch thickness. Cut shapes with a mini cookie cutter or slice the rolled slab into small squares with a knife.
- Arrange pieces on the prepared baking sheet and bake for 8–10 minutes. Remove from the oven and let cool completely on the tray so the cereal crisps up.
- Transfer cooled cereal to an airtight container and refrigerate. It will keep for up to one week.
Expert Tips
- Customize shapes with any cookie cutter you like, or keep it simple and cut squares.
- Serve with your favorite plant-based milk. Top with fresh strawberries or other fruit for added brightness.
Storage Tips
Store your matcha cereal in an airtight container in the refrigerator for up to one week. Keeping it chilled helps maintain crunch and freshness.
More Matcha Recipes
Matcha Lemon Bars
Matcha Banana Bark
Vegan Matcha Crinkle Cookies
Nitro Latte with Matcha
Matcha Rice Krispie Treats
Homemade Matcha Cereal
Equipment
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mini cookie cutter optional
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baking sheet
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parchment paper
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mixing bowl
Ingredients
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 tsp vanilla bean paste (or extract)
- 2/3 cup oat flour or gluten-free flour of choice
- 2 tbsp ceremonial-grade matcha powder
- pinch kosher salt
Instructions
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Preheat the oven to 325°F and line a baking sheet with parchment paper or a nonstick mat.
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Whisk almond butter, maple syrup, and vanilla until smooth. Add half the flour, sifted matcha, and salt, stirring to combine. Add more flour as needed until a dough forms. Cover with a damp cloth while cutting shapes.
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Roll out one-third of the dough to about 1/8″ thickness. Cut shapes with a mini cutter or slice into small squares.
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Bake 8–10 minutes. Let cool completely on the tray before storing. Store in the fridge in an airtight container for up to a week.
Notes
Expert Tips
- Choose any small cookie cutter for fun shapes or keep it simple with squares.
- Pair with plant-based milk and fresh berries for a balanced bowl.
Storage Tips
Nutrition information is approximate and should be used as a guideline only.