If you are a granola lover, then you’ve probably found yourself searching for delicious granola recipes that fit with the Trim Healthy Mama lifestyle only to find … no selection.

Over and over I find myself hunting for traditional granola (THM E) recipes only to find my options are basic (unflavored/cinnamon flavored), peanut butter, or a nut/seed heavy (THM S) recipe that I shouldn’t enjoy nearly as often as I’d like to.

May I present to you …. *drum roll, please* …. peppermint mocha granola! Bonus – it’s a low fat, Trim Healthy Mama E recipe.

Oh, and I forgot to tell you! It’s caffeinated!

The espresso is included to add that normal coffee flavor you get with “mocha”.

It may seem a little strange that we are literally dumping a tbsp of espresso grounds in this granola, but fear not, other than a delicious mocha flavor you cannot detect the grounds in this recipe.

Honestly, it’s ironic since I just wrote recently about reducing caffeine, but I’m kind of using this granola as my morning wake-up call right now instead of my usual mug of coffee. If you do one instead of the other, it shouldn’t be an issue.

There is a small enough amount of espresso that it shouldn’t be an issue regardless, but better safe than sorry.

If you DO wish to continue with your usual cuppa in the morning, feel free to leave out the espresso found in this recipe. Then again, if you have no issues with caffeine at the moment … go for it! Have this recipe as written WITH your morning coffee! Savor it for me!

Print Recipe

Peppermint Mocha Granola

A decadent THM E recipe that satisfies that mocha craving.

Prep Time10

Cook Time20

Total Time30

Cuisine: American

Servings: 8 servings

Author: Nicole

Ingredients

3 c oats old fashioned
3/4 c protein powder unflavored
1 tsp salt
1/2 c monk fruit extract
1/4 c cocoa powder unsweetened
1 tbsp espresso ground (optional)
1/4 c egg whites
1/4 c almond milk original, unsweetened
2 tsp peppermint extract

Instructions

Preheat oven to 350.
Combine the dry ingredients, including a tbsp of finely ground espresso (not brewed), if using.
Add the wet ingredients and mix well.
Bake for 20 minutes, stirring halfway through.
Remove from oven and let cool before storing. Granola will crisp up as it cools.
Store in an airtight container (I keep mine at room temperature).

Notes

The espresso is optional, but adds the light coffee flavor expected of mocha. You cannot detect the grounds other than flavor in this granola.

The amount of peppermint extract may seem extreme, but after baking it is the perfect amount. Feel free to reduce if you would prefer less peppermint flavor.