Peppermint Bark Granola
User Reviews
5
Peppermint Bark Granola
Description
This granola recipe uses a blend of maple syrup, coconut oil, brown sugar, cocoa powder, vanilla, and salt to coat oats and almonds in a chocolate-flavored mixture. The granola is pressed firmly onto a parchment-lined baking sheet, baking at moderate temperature for about 40 minutes with a rotation for even toasting.
Once removed from the oven, the granola is topped with dark chocolate chips, chopped pecans, white chocolate chips, and crushed candy canes, which add contrasting textures and the bright peppermint notes that define this bark-inspired granola. The pecans are added after baking to preserve their natural flavor and texture.
The granola yields about 6 cups, which can be served as a sweet breakfast or snack. Checking for gluten-free certification on oats ensures suitability for gluten-sensitive diets. The mixture can be stored and enjoyed over multiple servings.
Ingredients
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil
- ⅓ cup light brown sugar
- ⅓ cup cocoa powder unsweetened
- 3 tsp vanilla extract
- ¼ tsp salt
- 1 cup almonds (chopped, crushed, or sliced)
- 4 cups oats
- ¾ cup dark chocolate chips
- 1/2-1 cup pecans chopped
- ⅓ cup white chocolate chips
- ½ tsp coconut oil
- 3 candy canes crushed
Instructions
- Pre-heat oven to 300 degrees F and move the center rack up a level.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together maple syrup, coconut oil, brown sugar, cocoa powder, vanilla and salt.
- Add your oats and almonds, using a rubber spatula to fold the mixture together.
- Once the oats are coated with chocolatey deliciousness, use your spatula to pour the granola onto your parchment-paper lined baking pan. If you want large chunks of granola (the best!) fatten the mixture into an even layer with your spatula, adding pressure so the granola is nice and compact. Layer it so that you can't see any parchment paper under the granola.
- Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 20 minutes. Bake time will be 40 minutes total.
- Once you remove your granola from the oven, top with 3/4 cup dark chocolate chips (I won't tell if you go cuckoo for cocoa puffs and add more) and chopped pecans while it's still hot.
- Hookay! Back to the granola! This is where you fight the urge to scoop the still-warm granola up with your hands and deliver it to your face by the fistful. Partaking in the glory that is warm melted chocolate and crispy, nutty granola.
- Well.....a spoonful or two won't hurt right? Just save some for later!
- Allow the granola to cool on the baking sheet for an hour or two.
- Combine white chocolate and coconut oil in a glass dish (I used my lipped measuring cup, perfect for pouring!) and heat for 30 seconds, stir, then heat for an additional 30 seconds. Repeat if needed, taking care not to overheat the chocolate.
- Drizzle granola with melted white chocolate and top with crushed candy cane.
- Steal some to snack on, then allow the rest to cool for a few hours or overnight, covering the baking sheet with foil to keep it fresh.
- Transfer into jars for gifting, add to baggies to pack in your holiday cookie tins, or simply store in an airtight container for all your snacking needs. Granola can typically be stored at room temperature for up to 2 weeks!
Notes
- Use gluten-free certified oats to make the granola gluten-free.
- Add pecans after baking to maintain their fresh texture and flavor.
- This recipe yields about 6 cups of granola, roughly 12 half-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 1mg | 0% |
| Sodium | 70mg | 3% |
| Potassium | 351mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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