Chocolate Peppermint Granola

This simple granola tastes like thin mint cookies! I love layering this with my homemade vegan yogurt and whipped coconut cream to make a beautiful, tasty breakfast parfait. Feel free to add your favorite nuts, seeds, and dried fruit. For a lower-fat option, use your favorite nut or seed butter in place of oil (cashew butter's neutral flavor makes it a solid candidate for this). I like drizzling on melted chocolate so that it coats the granola, but feel free to add whole chocolate chips, or substitute in cacao nibs for a healthier option.

Yield: 8 servings

Chocolate Peppermint Granola

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

ingredients:

  • 3 cups rolled oats
  • 1/3 cup cocoa powder
  • 1/4 cup coconut oil (or sub almond butter)
  • 1/3 cup maple syrup
  • 3 tablespoons coconut sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/3 cup chocolate chips (optional)

instructions:

  1. Preheat oven to 300Β°F.
  2. Combine all ingredients except for chocolate chips in a large bowl. Use your hands to massage ingredients into oats and thoroughly coat them, leaving no dry spots.
  3. Transfer to a lined baking tray. For chunky granola, press firmly into a thick even layer.
  4. Bake for 20 minutes. Rotate the tray and bake for an additional 25 minutes.
  5. Remove from oven and allow to cool completely without stirring.
  6. Optionally, melt chocolate chips in a microwave-safe bowl in 30 second bursts, stirring in between, or over a double-boiler. Drizzle over granola and allow to cool and harden before transferring to an airtight container. Alternatively, add whole chocolate chips or cacao nibs.
  7. Store in an airtight container for about a week at room temperature, or for several weeks when frozen.
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