Green Tea Matcha Bar Recipe

Green Tea Matcha Bar Recipe

Recipe by Zena Scott


Prep time


Cooking time



Make way for green food! These spring green oat bars speckled with scarlet goji berries and crunchy nuts are a munchy delight. Mmm! You have chewy sweet dates and earthy sweet goji berries, crunchy nuts and sweet coconut to offset the slightly bitter green tea.
Also, unlike many shop-bought snack bars, these contain nothing but wholesome ingredients. You won’t want to go back!
These delicious raw Matcha green tea oat bars are incredibly easy to make. Just mix together all the ingredients in a bowl, compress in a baking tray, pop in the freezer to chill and then slice up into bars. Who said clean-eating needed to be time-consuming?!
These bars are plant-based and so suitable for vegans and by using gluten-free oats, they can be made gluten-free. I love to boost the protein content using Pulsin Unflavoured Pea Protein Powder. If you have run out, you can substitute for more oats.
These bars also freeze well and travel well, making them great handy snacks.
These oat bars work well with other superfood powders like wheatgrass and spirulina, which impart a green colour, or baobab or maca, which are more neutral in colour.
Use shredded kale instead of green tea.
Substitute green tea for Omega 3 superpowder or Vitalising superpowder for an extra nutritional boost.
Substitute the chia seeds with ground goldenberry and chia power blend.
*Note – You can use peanut butter, but this imparts a strong peanut flavour, which masks the flavour of the green tea.


  • 6 Medjool dates, de-seeded and chopped into small chunks

  • 60g nuts of choice (I have used walnuts and pistachios in the ones pictured), roughly chopped

  • 30g desiccated coconut (unsweetened)

  • 130g rolled oats (gluten-free if required)

  • 75g coconut oil, melted

  • 3 tbsp Pulsin Unflavoured Pea Protein Powder

  • 2 tbsp chia seeds

  • 2 tbsp cashew butter

  • 2 tbsp goji berries

  • 1 tbsp Matcha green tea powder

  • ½ tsp salt


  • In a mixing bowl, add all ingredients and mix well. The oats quickly assume a spring green colour.
  • Line a baking tin with greaseproof paper, greased with a little coconut oil (I used a 16cm x 26cm pan).
  • Transfer the oaty mix into the pan and using a spatula, compress the oaty mix into the tin.
  • Pop in the freezer for 1hr. Transfer onto a chopping board and slice into bars.
  • These bars keep fresh in the fridge for 7-10 days. Enjoy!

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