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
There is no better way to eat chocolate granola than this holiday inspired Chocolate Peppermint Olive Oil Granola! This Christmas granola tastes like a candy cane with the addition of rich chocolate. Make this for your Christmas morning brunch!
There's so many ways to enjoy this Christmas granola — by the handful, with milk, on top of yogurt. You can even bundle this up in some cute packaging and give this chocolate granola as a holiday gift! I'm sharing my gifting supplies below, so you can stoke out everyone you know this holiday season with this Christmas granola!
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
- Coconut: I use two kinds of coconut in this granola, unsweetened wide flake coconut and unsweetened fine shredded coconut.
- Oats: I use organic rolled oats, if you're gluten free, just make sure your oats are gluten free.
- Pumpkin Seeds: I use organic roasted and salted pumpkin seeds, but you can also use raw if you prefer.
- Cocoa Powder: I use organic Dutch cocoa powder for its rich chocolate flavor!
- Vanilla Bean: I use organic ground vanilla bean in this recipe because this allows the vanilla flavor to really bake into the granola. Trust me, don't skip it!
- Olive Oil: I use organic extra virgin olive oil, which is a healthy fat and it makes this granola so crunchy!
- Honey: I use organic raw honey in this, and it helps this granola form perfect clusters.
- Coconut Sugar: Organic coconut sugar gives this some sweetness without adding too much sugar.
- Maple Syrup: Organic maple syrup gives this flavor and sweetness.
- Salt: You'll need a little pinch of fine sea salt.
- Peppermint Extract: I use Organic Peppermint Extract to make this granola full of Christmas bliss!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: You'll need a large mixing bowl to mix up the granola before baking.
- Small Pot: I use a small pot to heat the olive oil and melt the sguar.
- Baking Sheet: You'll need a half sheet pan for baking.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana. Don't skip parchment paper here as it's key for ensuring the granola can easily be removed from the pan and broken up.
Gifting Supplies
- Glass Jars: You can use these 17 oz. Glass Canisters for gifting, they are so cute! You can also use tin tie bags as well.
- Holiday Ribbon
- Holiday Cards
- YumEarth Organic Mini Candy Canes (optional)
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.
Video
Notes
Nutrition
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