Healthy Peppermint Mocha Granola Clusters
This peppermint mocha granola is the perfect snack to get you into the holiday spirit. It's kind of like Christmas, granola, and peppermint bark had a baby. It's sweet, crunchy, and so satisfying. Trust me, you need it!
Ingredients
Granola:
- 1 ½ cup old-fashioned oats, use certified gluten-free if needed
- ¼ cup creamy peanut butter, I like Smucker's Natural Creamy PB
- ¼ cup honey
- 2 tsp instant coffee
- 3 tbsp. cocoa powder, unsweetened
- ½ tsp peppermint extract
- ¼ tsp kosher salt
Topping:
- ¼ cup dark chocolate chips
- ½ tsp coconut oil
- 1-2 candy canes, crushed
Instructions
- Preheat the oven to 300°F.
- In a large bowl, combine all granola ingredients. Then, pour the mixture onto a parchment-lined or greased baking sheet and flatten it out. I find it easiest to flatten with a rubber spatula. Make sure you press it thin!
- Bake for 25-30 minutes or until darker brown. Meanwhile, melt chocolate and coconut oil together.
- Once the granola is done baking, pour the melted chocolate over top and smooth it out until granola is completely covered. Top with crushed candy canes. Let cool completely at room temperature for 1-2 hours before you touch it! Transfer to the fridge to help the chocolate harden completely. Finally, break it up into large chunks and enjoy!
Notes
- Feel free to leave out instant coffee if you don't like the flavor.
- IMPORTANT! Let the granola cool COMPLETELY before you touch it if you want it to break up into big clusters! I know it's tempting!
- Maple syrup can be substituted for honey as the sweetener, but honey is what helps the granola stick together and break into big clusters.
- Store granola in an air-tight container for up to 1 week.