Make Your Own Mexican Chocolate Granola!

Isn't it annoying when you find a recipe on a blog, but there's pages and pages of BS before the actual recipe?  Never mind the bollocks, here's all you need to know.


Mexican chocolate is dark chocolate with a little spice to it.  Traditionally, it's in hot cocoa form.  I have almost no tolerance for spicy, but I became enamored with the Mexican chocolate flavor when my sister made vegan Mexican chocolate ice cream for me a while ago (she's cool like that). 
This super easy, nutritious granola has the all the warmth flavors of Mexican chocolate but with a friendlier kick so even the faint of tongue, like me, can enjoy it.


1 cup oats
1/2 cup almonds
1 cup coconut flakes
4 tbsp honey/vegetable oil  >If your coconut flakes are sweetened, use half honey and half vegetable oil.  If your coconut flakes are unsweetened, use all honey.  For a vegan recipe, replace the honey with maple syrup.
1 tbsp cocoa powder
1/4 tsp cinnamon
1/4 tsp chili powder

Preheat the oven to 350*F.
Mix all ingredients together in a bowl until everything is equally distributed.
Line a baking tray with aluminum foil.  Spread the granola out on tray.
Bake 8 mins, then rotate and bake for ~7 more minutes.
Let cool 20 minutes before eating/storing.
Store in an airtight container at room temperature.

One of my favorite combos is yogurt with this granola and cubed apple, plus whatever other fruit is in the fridge.  If you make it, let me know what you think!


Wishing you good baking, plus world peace and love,

Heather <3

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