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Salted Mexican Hot Chocolate Granola Recipe

Salted Mexican Hot Chocolate Granola in a bowl

Salted Mexican Hot Chocolate Granola – what a mouthful! But seriously, this recipe is so fast to toss together and only requires a few stirs to make it come to fruition. The addition of a little spicy heat from the Mexican Hot Chocolate blend is an unexpected surprise that will delight your tastebuds. Serve over granola with fresh berries or as a cereal with your milk of choice.

Salted Mexican Hot Chocolate Granola


  • 3 cups old fashioned rolled oats, gluten-free
  • 3/4 cup slivered almonds
  • 1/2 cup flaked coconut
  • 1/2 cup cocoa powder
  • 1/3 cup coconut sugar
  • 1/4 cup Mexican Hot Chocolate Blend
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 12 oz dark chocolate chips


  1. Preheat oven to 275º F. Line a large baking sheet with parchment paper, set aside.
  2. Mix all dry ingredients together in a large bowl. In a small bowl or glass measure, add the wet ingredients and stir. Pour over the dry ingredients and stir to combine.
  3. Pour onto prepared baking sheet and bake 20 minutes. Stir well and return for another 20-25 minutes. Remove and let cool completely. Stir in the chocolate chips and store in an airtight container for up to 3 weeks.
Salted Mexican Hot Chocolate Granola in a bowl

Used in this Recipe

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