Chocolate Peppermint Olive Oil Granola
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Indulge in the best holiday granola with this recipe for Chocolate Peppermint Olive Oil Granola. Not only does this homemade granola have rich chocolate flavor combined with refreshing peppermint, but it’s also made with olive oil and honey for a low sugar granola you can feel good about enjoying all month long!
If you are looking for more homemade granola recipes, check out some of my other favorites like my Maple Cinnamon Olive Oil Granola, Vanilla Cranberry Granola, or my Chocolate Olive Oil Honey Granola.
Table of Contents
Why You'll Love This Recipe
Healthy & Indulgent: You will love this Chocolate Peppermint Olive Oil Granola because this tastes like an indulgent breakfast, but it’s incredibly healthy for you! This granola is made with olive oil which is one of the healthiest fats for you. In addition, I also use honey, maple syrup, and coconut sugar. Therefore, this is free of cane sugar so you’re not having a huge amount of sugar first thing in the morning.
Festive: I add peppermint extract into this chocolate granola for a light and refreshing minty flavor. If you enjoy this with milk (which is my favorite way to eat it!) then the milk will become slightly chocolatey and minty, and it reminds me of a peppermint hot chocolate! Thus, making this the best holiday granola!
Homemade Gift: This Chocolate Peppermint Granola makes the best holiday granola for gifting too! You guys voted on Instagram that I share gifting options for this recipe. So, I’m linking the jars that I used and ribbon so you can make this granola and give it as gifts this holiday season.
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Ingredients
Food to Live Organic Unsweetened Wide Flake Coconut
Food to Live Organic Unsweetened Fine Shredded Coconut
Food to Live Organic Roasted & Salted Pumpkin Seeds
NuNaturals Organic Dutch Cocoa Powder
Lafaza Organic Ground Vanilla Bean
Carapelli Organic Extra Virgin Olive Oil
Food to Live Organic Coconut Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Large Mixing Bowl
Spatula
Gifting Supplies
Holiday Ribbon
Holiday Cards
YumEarth Organic Mini Candy Canes
Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cocoa powder, and vanilla bean. Mix together.
Step 3
In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat. Add the salt and peppermint extract into the olive oil mixture and stir to combine completely.
Step 4
Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
Step 5
Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet. (Make sure to check the Notes for high altitude instructions).
FAQ's
Homemade granola should be stored in an airtight container in the pantry. It will keep for up to 1 month.
If you don't have peppermint extract, then you can leave it out, but it won't be chocolate peppermint! You could replace it with almond extract for a chocolate almond granola or also just leave it plain chocolate.
Yes, if you want to use coconut oil or canola oil, both of those would work. The coconut oil will give this a sweeter flavor because of the coconut. The canola oil will be even more neutral than olive oil, but I believe olive oil is the healthiest and I love the flavor, which is why I use olive oil!
If you are vegan, and don't eat honey, you can replace the honey with agave to make this vegan.
Craving More?
Chocolate Peppermint Olive Oil Granola
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams roasted and salted pumpkin seeds
- 21 grams Dutch cocoa powder
- 1 teaspoon ground vanilla bean
- 113 grams extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- 2 ½ teaspoons peppermint extract
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cocoa powder, and vanilla bean. Mix together.
- In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
- Add the salt and peppermint extract into the olive oil mixture and stir to combine completely.
- Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
- Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
- Store in an airtight container for up to 1 month.
Notes
Nutrition
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