Somewhere between sweet and savory, this light granola has great crunch thanks to millet, a frequent add-in to “healthy” rice in Japan, and nutty soba cha, or Japanese roasted buckwheat tea. The addition of matcha both brings brightness and introduces umami, echoing and amplifying the savoriness of the grains. If you can’t find soba cha (buckwheat tea) made from Tartary buckwheat, you can also use ordinary buckwheat groats, but soba cha tends to have a smaller grain and a more pleasant crunch. (If using larger groats, mix them in with the rest of the ingredients and bake them in the oven, or they’ll be too hard.) Sprinkle this over roasted squash, generously buttered toast with honey, or simple bowls of rice—anything that could use some texture.