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)
Servings: 6 cups
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.