Go Back
Peppermint Mocha Granola spilling from a white mug on a saucer laid sideways with a spoon beside the spillage, all on a green cloth with a small container of milk in a clear glass container with a handle and a spout in the back right
Print Recipe

Peppermint Mocha Granola

A decadent THM E recipe that satisfies that mocha craving.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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.