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Mexican Chocolate Granola

This granola is sweetened with agave and is packed with pecans, pepitas, and plenty of Mexican chocolate.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Author Vianney Rodriguez


  • 5 cups old-fashioned (not quick cooking) oats
  • 2 cups pecan halves
  • 2 cups unsalted pepitas (pumpkin seeds), roasted
  • 2 (3-ounce) Mexican chocolate discs (Abuelita brand), freshly grated
  • 1 cup agave syrup
  • 1/2 cup canola oil
  • Whole milk or plain yogurt, for serving


  1. Combine the oats, pecans, pepitas, and chocolate in a slow cooker and stir together the ingredients.

  2. Whisk together the agave and oil in a small bowl and pour it over the oat mixture. Stir until well coated. Cover and cook, stirring every 30 minutes, on high for 2 hours or low for 4 hours.

  3. Serve warm with the milk or set aside to cool completely and serve with the yogurt. The granola will keep at room temperature stored in an airtight container for up to 1 month.

Recipe Notes

This recipe comes from Vianney's Tex-Mex Slow Cooker Cookbook.

It calls for canola oil, however, I substituted it with coconut oil instead and it turned out just as good.