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Peppermint Bark Granola
5 from 21 votes

Peppermint Bark Granola

Peppermint Bark Granola combines oats and almonds coated in a maple syrup and cocoa mixture, baked into compact clusters. After baking, dark chocolate chips, pecans, white chocolate chips, and crushed candy canes are added to create a festive, chocolatey treat with a crunchy texture and peppermint flavor.

Prep Time
8 mins
Cook Time
40 mins
Total Time
48 mins
Servings: 12 servings
Calories: 409 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 300 degrees F and move the center rack up a level.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, whisk together maple syrup, coconut oil, brown sugar, cocoa powder, vanilla and salt.
  4. Add your oats and almonds, using a rubber spatula to fold the mixture together.
  5. 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.
  6. Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 20 minutes. Bake time will be 40 minutes total.
  7. 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.
  8. 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.
  9. Well.....a spoonful or two won't hurt right? Just save some for later!
  10. Allow the granola to cool on the baking sheet for an hour or two.
  11. 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.
  12. Drizzle granola with melted white chocolate and top with crushed candy cane.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 409

% 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.