Since it’s Christmas time I wanted to make a healthy alternative for everyday breakfast. What a better way to start the day than with the refreshing flavor of peppermint! The peppermint in this recipe is right on pointe, but if you are a real chocolate and peppermint lover you may use an extra teaspoon of the peppermint extract. Hope you are enjoying the holidays!
Chocolate and peppermint granola
Total time – 30 minutes Active time – 5 minutes
Equipment – Baking sheet
Old fashioned rolled oats – 2 cups
Chopped pecans or other nuts – ½ cup
Coconut oil – ⅓ + 1 TBSP
Maple syrup - ⅓ cup
Unsweetened cocoa powder – ¼ cup
Raw sugar – 1 Tsp
Fine sea salt – ¼ Tsp
Peppermint extract – 3 Tsp
Dried cherries or other dried fruit – ½ to 1 cup
White chocolate chips (optional) – ½ cup
Preheat oven to 325°.
In a medium bowl combine the oats, nuts and the ⅓ of coconut oil. In a skillet combine the 1 tablespoon of coconut oil with the maple syrup, cocoa powder, sugar and salt and heat very slowly until the cocoa powder is dissolved and everything is well combined, less than a minute. Pour over the oats and mix well. Add the peppermint extract and mix well once more, until you can see all the oats well coated. Transfer to a baking sheet and spread it well.
Bake for 25 minutes total, moving and spreading the granola every 10 minutes, and lowering the oven temperature to 275° the second time you take out the granola for its last 5 minutes of baking.
Take the tray out of the oven and mix in the dried fruit so they warm up with the granola. Let it cool down completely before adding the chocolate chips. Store in an airtight container and it should be good for 2 to 3 months.