Pocky Granola

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Pocky Granola

Looking for a healthy but delicious and fulfilling dessert recipe? Try this matcha no-bake cheesecake made with Pocky Matcha and oats.

Pocky Matcha Granola

Ingredients

Granola:

  • 2 cups Old Fashioned Oats
  • 1/2 cups Candied, Sesame Coated Nuts (or any candied nut)
  • 1/2 cup Pretzels
  • 1 pack Pocky Matcha (2.47 oz)
  • 1/4 cup of Honey or Brown Rice Syrup
  • 1/4 cup of Coconut Oil
  • 1 tsp Kosher Salt
  • 1/4 cup Sesame Seeds

Crust:

  • 42 g Biscuits
  • 2 tbsp Butter, melted

Cheese Cake:

  • 1 8oz package of Cream Cheese, room temperature
  • 2 tbsp Lemon Juice
  • 1 cup Whipping Cream
  • 170 g (1/2 tin) Sweetened Condensed Milk
  • 2 tsp Matcha Powder

To Serve:

  • 1 cup Whipping Cream
  • 1-2 tbsp Sugar
  • 1-2 tsp Matcha Powder

Instructions

Granola:

  1. Preheat the oven to 300F
  2. Pulse the nuts, pretzels and the pocky in a food processor until it’s fine enough for granola but not totally powdered – you want small pebbles.
  3. Mix the oats, pretzels, pocky, sesame seeds and salt in a medium sized bowl
  4. Mix the honey/rice syrup and the oil in a bowl and microwave it for about 30 seconds, just to melt the coconut oil and then stir to combine.
  5. Mix the oil/honey mixture into the dry ingredients and stir until the dry is completely coated in the wet.
  6. Line a baking pan with parchment and spread the mixture out evenly.
  7. Bake for 40 – 45 minutes, checking on it after about 35 minutes and taking it out when it’s toasty brown. If you want big clumps, don’t stir it but otherwise, stir once after about 25 minutes.
  8. Remove from the heat and let it cool.

Crust:

  1. Put about a cup of granola with 1 small pack of biscuits (approx 42 g) in a mini food processor and whiz it up until it resembles cookie crumbs. Mix that with 2 tbsp of melted butter.
  2. Put enough granola/butter in each jar (or ramekin or clear, short glass) to just cover the bottom and use another, small, flat bottomed juice glass to tamp it down. Put them in the fridge while you prepare the cheesecake.

Cheesecake:

  1. Whip the cream cheese, lemon juice until it’s very soft and creamy and lump free. Add in the condensed milk and matcha powder and whip just until its totally incorporated.
  2. In another bowl, whip the whipping cream until you get stiff peaks. Fold that into the cream cheese mixture by hand until fully incorporated.
  3. Spoon the cream cheese mixture into your jars or ramekins by hand or, if you are using clear glass cups or jars, spoon it into a pastry bag and pipe it in.
  4. Use a spoon to smooth out the top, wipe off any that has gotten onto the rim of the jar and store in the fridge for a least 4 to 6 hours, or, preferably overnight.

To Serve:

  1. Whip up another cup of whipping cream with one or two tsp of added sugar (adjust sweetness to your liking).
  2. Either spoon a dollop of whipped cream on each cheesecake right before serving or use a piping bag.
  3. Put a pinch of matcha powder in a fine strainer and tap it over the jars to dust each with just a light sprinkle of green tea powder.
  4. Finish with a final dash of granola and a couple of Pocky sticks for good measure.

Source: The Yum Yum Factor