Made with only wholesome rolled oats, Abuelita Mexican chocolate, pumpkin seeds and dried cranberries, this Mexican Chocolate Pumpkin Seed Granola is a delicious breakfast or snack any time of the day! (gluten free, vegetarian)
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5 from 4 votes

Mexican Chocolate Pumpkin Seed Granola

Made with wholesome rolled oats, Abuelita Mexican chocolate, pumpkin seeds and dried cranberries, this Mexican Chocolate Pumpkin Seed Granola is a delicious breakfast or snack any time of the day! (gluten free, vegetarian)
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: Mexican
Servings: 6 cups
Author: Isabel Eats

Ingredients

  • 3 cups rolled oats
  • 1 tablet Abuelita Mexican chocolate, ground a blender (each tablet weighs about 93 grams)
  • 1 cup roasted salted pumpkin seeds (unroasted works as well)
  • 1 tablespoon cinnamon
  • 1/3 cup honey
  • 1/3 cup coconut or olive oil
  • 1/3 cup cranberries

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together rolled oats, ground Abuelita Mexican chocolate, pumpkin seeds and cinnamon.
  • In a small bowl, mix together honey and oil.
  • Add the wet ingredients into the dry ingredients and mix with a large spoon until oats are fully coated.
  • Transfer the oat mixture onto a large baking sheet covered in parchment paper and bake for 15 minutes.
  • Remove the baking sheet and stir the granola with a spoon to help the granola bake evenly.
  • Bake for 10 more minutes.
  • Remove and let the granola cool completely, about 20 minutes.
  • Remove the granola from the parchment paper and crumble into chunks with your hands.
  • Mix in the dried cranberries and enjoy!

Notes

Store leftover granola in an airtight container for up to 2 weeks or in the refrigerator for up to a month.