Chocolate Peppermint Olive Oil Granola
Super crunchy chocolate granola with a hint of peppermint. This homemade granola has pumpkin seeds, coconut, and oats along with olive oil, honey, and maple syrup for a granola that seems more like a treat than breakfast!
Equipment
- Small Pot
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
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 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 to 25 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
- Break into clusters.
- Store in an airtight container for up to 1 month.
Video
Notes
Tips
- If you want to make this gluten free, just be sure to use certified gluten free oats.
- You can add nuts to this if you like, pecans, almonds, and walnuts are all great options. Add 113 grams nuts to the mix!
- The granola will seem wet when it comes out of the oven, this is okay! Let it cool completely and then it will dry into super crispy granola.
- Let the granola cool completely before breaking up into clusters.
- Make sure to store in an airtight container. It will last in the pantry for up to 1 month.
- You can freeze this in an airtight container for up to 3 months.
- High Altitude — Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 20 minutes or until the oats look dark golden brown.
Nutrition
Calories: 519kcalCarbohydrates: 55gProtein: 9gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 171mgPotassium: 351mgFiber: 8gSugar: 23gVitamin A: 1IUVitamin C: 0.5mgCalcium: 38mgIron: 3mg
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