Zen Garden Matcha Granola Bowl

Preheat the oven to 150C (300F) and line a large baking sheet with parchment paper.

Combine rolled oats, sliced almonds, pumpkin seeds, and coconut flakes in a large mixing bowl. Toss to mix evenly.

In a separate small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and sifted matcha powder until smooth and uniformly green with no lumps remaining.

Pour the matcha mixture over the dry ingredients and stir thoroughly with a spatula until every oat and nut is coated in the green tea glaze.

Spread the granola mixture onto the prepared baking sheet in an even layer, pressing it down gently with the spatula to encourage cluster formation.

Bake for 25 minutes, rotating the pan halfway through. Do not stir during baking as this is what creates the large, satisfying clusters.

Remove from the oven and sprinkle the white chocolate chips over the hot granola. Let them sit for 2 minutes to soften, then use a fork to drizzle the melted chocolate across the surface in thin streaks.

Scatter the dried cranberries over the top. Let the granola cool completely on the baking sheet without disturbing it; it will crisp up as it cools.

Once fully cooled, break the granola into chunks of your desired size.

To serve, spoon Greek yogurt into bowls, top with a generous handful of matcha granola, arrange fresh strawberries and kiwi slices on top, and finish with a light drizzle of honey and a final dusting of matcha powder.