Peppermint Mocha Granola

peppermint mocha granola

I’ve gotten into the habit of making a different granola recipe each month, depending on the flavours of the season. My family loves granola and it’s pretty hard to get sick of it when you’re having new flavours all the time.

December is the month of peppermint so naturally the first flavour combination to come to mind was peppermint mocha. After that idea popped into my head there was no going back. And, I have to say I was quite happy with the results. It’s a slightly indulgent, yet healthy way to start the day – all the flavour of a Starbucks Peppermint Mocha without the calories.

It also makes a great homemade edible gift, placed in a jar with a cute tag (these are some of my favourites) or a printed recipe card (I think these are super cute and you can fill out the form online). Whether you keep it all to yourself or share some with friends, I hope you enjoy this as much as we did!

Peppermint Mocha Granola
 
Use gluten-free certified oats if making gluten-free.
Makes: 8 cups
Ingredients
  • 4 cups rolled oats
  • 1 cup quick oats
  • ½ teaspoon salt
  • ⅔ cup sliced (or slivered) almonds
  • ⅓ cup coconut
  • ⅓ cup ground flaxseed
  • ¼ cup warm water
  • 6 tablespoon olive oil
  • ½ cup maple syrup
  • ¼ cup instant coffee granules (use decaf for kids)
  • 1 teaspoon vanilla
  • ½ teaspoon pure peppermint extract
  • 4 oz. semi-sweet (or bittersweet) chocolate, chopped
Instructions
  1. Mix together oats, salt, almonds, coconut and flaxseed in a large bowl.
  2. In a small saucepan combine water, oil, maple syrup, instant coffee, vanilla and peppermint. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.
  3. Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet
  4. Bake at 275ºF for 30 minutes. Remove from oven and stir. Bake an additional 20-25 minutes, until browned and crisp (will continue to crisp a bit as it cools).
  5. Allow to cool completely before stirring in chocolate. Store in a sealed container for up to one month.