Preheat oven to 130 C. Line a baking tray with parchment paper.

In a medium bowl, stir together 1 tbsp of the matcha powder with the maple or agave syrup, coconut oil, salt and vanilla. Finely chop 3/4 cup of the almonds (you can do this with a knife or by pulsing them in a food processor for a few seconds). Then roughly chop the remaining 1/4 cup of almonds. Add the finely + roughly chopped almonds to the bowl along with the ground almonds, pecans and pumpkin seeds. Stir together until you get a kind of sticky dough.

Break the dough into lots of small clumps and spread them out over the baking tray. Bake for 15 minutes then remove from the oven and break up into smaller pieces as desired. Place back into the oven for a further 10 minutes. Leave to cool before transferring to an airtight jar. Add the remaining 1 tsp of matcha powder, put the lid on the jar and then shake to distribute the powder over all of the granola.