Homemade Mexican Granola with Cocoa Nibs & Pumpkin Seeds: A Crunchy, Healthy Delight

Prepare to elevate your breakfast and snacking game with this extraordinary Mexican Granola recipe! Forget your standard, run-of-the-mill granola mixes; this isn’t just another bowl of oats. We’re diving into a world of vibrant flavors and incredible textures, marrying sweet, salty, and subtly spicy notes for a truly unforgettable experience. This healthy, clumpy granola is generously studded with rich cocoa nibs and wholesome pumpkin seeds, along with a delightful assortment of add-ins like toasted coconut, crunchy peanuts, and nutritious puffed amaranth, all brought together with a hint of warming cinnamon. It’s a game-changer for anyone seeking a more adventurous and satisfying start to their day or a guilt-free treat.

This particular granola recipe holds a special place, as it’s my inaugural foray into homemade granola creation, and what a debut it is! Unlike conventional granolas often laden with overly sweet or monotonous ingredients, this blend offers a captivating twist. Its unique character is deeply rooted in Mexican culinary influences, largely inspired by the renowned chef Rick Bayless. While I could easily dedicate paragraphs to my admiration for his work (seriously, you must try his authentic Mexican tortilla soup!), I’ll spare you another lengthy tribute. I’ve waxed poetic about him before on this blog, and today, the star of the show is this incredible granola.

There’s so much goodness packed into every handful of this granola, it’s hard to know where to begin describing it.

The concept of “Mexican granola” isn’t entirely my invention; even Rick Bayless himself offers a commercially available version. Indeed, it’s a real thing, and for a long time, the enticing package would call to me from the cereal aisle of my local grocery store. “Mexican granola?” I’d think. “What exactly does that entail?”

My curiosity got the better of me, as it often does in a grocery store. A closer inspection of the package revealed a fascinating array of nutritious and intriguing ingredients: puffed amaranth, crunchy peanuts, unsweetened coconut flakes, intensely flavored cocoa nibs (a personal favorite!), earthy pumpkin (or pepita) seeds, juicy red flame raisins, and a warm whisper of cinnamon. This combination sparked an immediate desire to recreate something similar at home.

While utterly captivated by the cocoa nibs and the whole exotic mix, I found myself in a common dilemma: the price tag. Almost seven dollars for a small bag of specialty granola felt steep, especially when I realized I had almost every single one of those unique ingredients right there in my pantry. This realization fueled my determination to craft my own version.

Thus began the journey of recipe development. After a few rounds of testing and, admittedly, several attempts at perfecting the art of puffing amaranth (which can be a bit tricky!), this glorious granola recipe was finally perfected. Voila! The result is a granola that not only captures the essence of its inspiration but also offers the unparalleled satisfaction of a homemade creation.

For those who have ever ventured into making homemade granola, you’ll know it’s often one of the simplest baking projects. Generally, you can throw ingredients together in minutes, requiring minimal equipment – typically just a sheet pan, a large mixing bowl, and a spoon. This Mexican granola recipe largely follows suit, maintaining that ease, but with a slight elevation in its ingredient list, making it feel a little more gourmet.

Our ingredient list, while a touch more “fancy,” is entirely manageable and surprisingly versatile. To keep this recipe budget-friendly, I highly recommend sourcing ingredients like pumpkin seeds, coconut, and raw amaranth from the bulk bins at your local grocery or health food store. Not only is this often more economical, but most of these pantry staples have a long shelf life, ensuring you’ll get plenty of use out of them for future batches or other culinary adventures.

The most unique — and perhaps the trickiest, but ultimately rewarding — aspect of this recipe is puffing the raw amaranth. It’s a process akin to making homemade popcorn, but without any added fat. Raw amaranth, a tiny ancient grain, can typically be found in the bulk grain section of most well-stocked grocery stores or can be purchased packaged from brands like Bob’s Red Mill. Don’t be intimidated; while it might take a couple of practice runs, the result is a wonderfully light, airy, and nutty addition to your granola.

You could, of course, opt to skip the puffed amaranth entirely, but it truly contributes a delicate crunch and a significant nutritional boost to the granola. For instance, just 1/4 cup of raw amaranth boasts an impressive 7 grams of dietary fiber, 8 grams of protein, and meets 20% of your daily iron needs. If puffing your own seems too daunting, you can substitute it with slightly larger puffed millet, which is often available at Whole Foods or other specialty stores, or simply increase the amount of oats or other nuts.

For those eager to master the art of puffing amaranth, I cannot recommend this detailed guide by my friend, Ashley, enough. It provides excellent tips and tricks to ensure success on your first, or second, attempt!

One of the greatest joys of crafting granola at home is the complete control you have over its sweetness level. Personally, I prefer a granola that isn’t overwhelmingly sweet, allowing the natural flavors of the nuts, seeds, and grains to shine through. This Mexican granola recipe achieves its perfect balance of sweetness naturally, using only a modest amount of honey and maple syrup.

To further enhance the flavor profile and add another layer of texture, I swapped the harder-to-find red flame raisins from the original inspiration for readily available golden raisins – though regular dark raisins would work just as beautifully. I also incorporated some shelled hemp seeds, which contribute a subtle nuttiness and additional nutritional value. The slight bitterness and deep chocolate notes from the cocoa nibs are exquisitely balanced by the natural sweetness of the raisins, creating a harmonious and addictive blend of flavors.

And let’s talk about those coveted granola clumps! The secret to achieving perfectly clumpy granola lies in a few key steps outlined in the recipe. The beaten egg white acts as a binder, helping the oats and other ingredients stick together as they bake. Pressing the granola down firmly onto the baking sheet before baking, and then allowing it to cool completely undisturbed, are crucial for those satisfying clusters that make homemade granola so irresistible. Breaking it into pieces once fully cooled ensures maximum clump formation.

Whether enjoyed with a splash of your favorite milk, sprinkled over yogurt, as a topping for fruit bowls, or simply by the handful as a quick, energizing snack, this Mexican Granola with Cocoa Nibs and Pumpkin Seeds is sure to become a staple in your pantry. Its complex flavors and satisfying crunch offer a gourmet experience that belies its simple preparation. Dive in and discover your new favorite homemade granola!