PEPPERMINT BARK GRANOLA!!! Are you freaking out? I’m freaking out!
As I sit here typing, pounding coffee like a boss, I can hear the light crackle of my billionth batch of granola as it cracks and cools on the baking sheet. We’ve been on a bit of a granola kick around here, and out of all the varieties we’ve made so far, our favorite is this chocolatey Peppermint Bark Granola. Hands down. No contest. PBG FTW!
This festive recipe was created in-part by my toddler who, while I was making breakfast, boldly handed me two bags of chocolate she pilfered from the pantry. With her puppy-face game on point and good manners to boot, I was no match for the chickpea’s charm.
“Peas open ketchup momma? Peeeeeas?”
*Opens all the chocolate.*
It’s times like these that being a grown up rocks. Not all my executive decisions are fun ones, but on the rare occasion I decide to throw caution to the wind, it’s a tad glorious. Chocolate for breakfast!!!
(Don’t worry – we had fruit, eggs, and cereal too… and then more chocolate!)
Best. Breakfast. Ever.
Let’s be honest here, I’m on my second cup of coffee now (what?) and I’m faiiiiiirly certain you don’t need an ounce of convincing to make this granola. In fact, some of you have probably already dashed into your kitchens to see if you have all the ingredients on hand. It’s December, of course you do.
Have at it.
Triple Chocolate Peppermint Bark Granola
I eat this stuff by the handful!
Peppermint Bark Granola
Say hello to our favorite granola evahhhh! Crunchy chocolate spiked oats are kissed with peppermint and pecans for a tasty treat!
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1/3 cup light brown sugar
- 1/3 cup unsweetened cocoa powder
- 3 tsp vanilla extract
- 1/4 tsp salt
- 1 cup almonds (chopped, crushed, or sliced)
- 4 cups oats
- 3/4 cup dark chocolate chips
- 1/2-1 cup chopped pecans
- 1/3 cup white chocolate chips
- 1/2 tsp coconut oil
- 3 candy canes, crushed
- 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!
To ensure this granola is gloriously gluten-free, simply check the label on your oats to make sure they’re GF certified.Because they’re so tender and buttery on their own, I like my pecans straight up, which is why they’re not roasted along with the almonds and instead added along with the chocolate chips.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Recipe yields 6 cups of granola and 12 half cup servings.
Dessert granola is a beautiful, beautiful thing.
Toss with fresh popped popcorn, crumble over your favorite yogurt or ice cream, or simply enjoy it by the handful! Be sure to make extra, this holiday granola makes a great gift!