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Mexican Chocolate Pumpkin Seed Granola
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Servings:
6
cups
Author:
Isabel Orozco-Moore
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)
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
ground 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.