Mexican Chocolate Granola

I saw a recipe for Almond Joy granola, which I thought was a fantastic idea, but coconut is just something that never seems to make it’s way into my grocery cart. So I started brainstorming for other ways that I could mix up my normal granola recipe. Then I remembered how much I love to drink Mexican Hot Chocolate… it is a perfect balance of chocolate and cinnamon, with a hint of vanilla. YUM! So of course I had to try putting it in granola form. It is chocolat-y, cinnamon-y and chewy! Perfect!

I have been trying to eat less refined sugars, so this recipe has a honey base instead of corn syrup. You can also do the same thing with the Craisy Granny’ola recipe, just substituting the same amount of honey for corn syrup. I also included Chia seeds, so that I can get more omega-3’s into my diet. Did you know that you need omega-3 every day? Well you can get it from fish, which I detest, and flax, which is alright, and then there is Chia. I like this last option because it is essentially tasteless, and the texture is just like poppy seeds. Not a big deal to incorporate it into something you are already eating. If you don’t want the Chia seeds though, you can certainly leave them out.


3 cups old fashioned oats
1 1/2 cups corn flakes, slightly crushed
1/2 cup chopped almonds
3 TBS oil
1/2 cup honey
3 TBS cocoa
2 TBS cinnamon
2 tsp vanilla
3 TBS Chia seeds


Preheat the oven to 350 F.
Combine the oats, corn flakes and almonds in a 9×13 pan. Put the oil, honey, cocoa, cinnamon and vanilla in a sauce pan over medium high heat. Stir until the honey has melted and the mixture is fairly runny (it doesn’t need to come to a simmer). Pour the honey mixture over the oat combination. Mix with a spatula until everything is well coated. 
Bake for 18-20 minutes, stirring halfway through the baking time. When the granola is done baking, remove the pan from the oven and add the Chia seeds. Mix to combine, and then let it cool. Store the granola in an airtight container.

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