Matcha bars

Makes 14 bars


  • 2 cups oatmeal
  • 1 cup pumpkin seeds
  • 1½ cups unsweetened puffed cereal (rice, millet, quinoa)
  • ½ cup dry figs
  • ¼ tsp sea salt
  • 1½ tsp matcha
  • 1/3 cup honey
  • 3 tbsp maple syrup
  • ½ cup tahini
  • 2 tbsp coconut oil
  • 1 tsp vanilla


  1. Preheat the oven to 325 °F. Combine the oatmeal and pumpkin seeds on a baking sheet and cook for 10 to 15 minutes, mixing once, until the oatmeal is golden.
  2. In a little pot, mix the honey, maple syrup, tahini, coconut oil and vanilla. Do not overheat.
  3. In a big bowl, mix the oatmeal and pumpkin seeds with the chopped figs, puffed cereal, salt and matcha. Add the liquid ingredients and stir quickly to mix well.
  4. Pour the mix in a shallow pan covered with baking paper or plastic wrap. Press the mix firmly. Refrigerate for a couple of hours, then cut into bars and wrap them individually in plastic. These bars can be frozen (in a sealed container) or refrigerated (can be kept for two weeks).