Peppermint Chocolate Granola

• 1 cup sugar
• 3/4 cup water
• 8 candy canes (4 broken in pieces, 4 crushed with rolling pin*)
• 3 cups oats (not the instant kind)
• 1 cup shredded coconut
• 1 1/2 cups coarsely chopped pecans
• 1/2 cup olive oil
• 1/2 cup packed light brown sugar
• a pinch of salt
• 4 oz dark chocolate chunks

* When crushing candy canes with a rolling pin, you may want to double-bag them in plastic to make sure the sugary powder is contained. 

In a small pan, combine sugar and water at medium heat. Do not let the water boil. When the sugar is nearly dissolved, begin to add the candy cane pieces from the first 4 candy canes, stirring until they are also dissolved. Then set the pan of peppermint syrup aside to cool.

In a large bowl, combine oats, coconut, pecans, olive oil, brown sugar, salt, and 3/4 cup of the peppermint syrup (once it's cooled to room temperature).

Spread the mixture onto a parchment-lined baking sheet. Place in a 300 F oven for 15 minutes. When finished, stir the granola and bake for another 15 minutes. Then add the crushed candy canes, stir, and bake for another 15 minutes. (45 minutes total baking time.)

While the granola finishes baking, melt the chocolate chunks in a double boiler or in the microwave oven in 15-second intervals, stirring frequently. Be careful in the microwave as chocolate can burn easily.

After baking the granola, let it cool for 5 minutes. Then drizzle the chocolate on top and let it cool to room temperature. Break it up with a wooden spoon and put in a container to keep it fresh.