Cinnamon Hot Chocolate Granola – Homemade Heaven
Cinnamon Hot Chocolate Granola
Rich, deeply chocolatey, and made for big, bakery-style clusters. Nuts and seeds are coated in a silky hot-chocolate–style glaze, baked low and slow, finished with cacao nibs, flaky sea salt, and a final honey drizzle, then chilled to lock in those irresistible chunks. Cozy, decadent, and perfect for gifting and healthy holiday snacking.
Servings 4 jars full
Ingredients
Base
- 2 cups almonds i like whole & halved
- 1 cup hazelnuts
- ½ cup pecans
- ½ cup walnuts
- ½ cup pumpkin seeds
- 2 cups shredded unsweetened coconut flakes
- ⅓ cup hemp & flax seed
- 2 cups puffed quiona
Coating
- ½ cup coconut oil
- ⅓ cup almond butter
- ¼ cup almond milk
- ¼ cup cacao or cocoa
- ¼ cup maple syrup or honey
- ½ tbsp cinnamon
- 1 tsp sea salt more to taste
- ½ tbsp vanilla
- ¼ tsp espresso powder optional
- 2 tbsp coconut sugar optional for sweetness (I omit)
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper. In a large bowl, combine all of your nuts and seeds. Set aside.
- In a medium saucepan over low heat, add the coconut oil and almond butter. Stir until fully melted, glossy, and completely unified. Do not rush this step.
- Add the maple syrup or honey and stir gently until fully incorporated and silky. Reduce heat to very low or briefly remove the pan from heat. Whisk in the cacao or cocoa powder until smooth and fully dissolved.
- Slowly add the almond milk, one to two tablespoons at a time, whisking between each addition until a smooth, hot-chocolate–style sauce forms.
- Add the cinnamon, sea salt, vanilla extract, coconut sugar if using, and espresso powder if using. Warm together for 10–20 seconds only. Do not simmer.
- Immediately pour the warm coating over the bowl of nuts and seeds. Stir quickly and thoroughly until everything is evenly coated.
- Transfer the granola mixture to the prepared baking sheet and press firmly into an even layer to encourage large clusters. Drizzle lightly with honey, then sprinkle with flaky sea salt and a small pinch of cinnamon. (trust me)
- Bake at 325°F for 15 minutes. Remove the tray from the oven, sprinkle cacao nibs evenly over the top, and gently press them into the surface. Do not stir or mix.
- Return to the oven and bake for an additional 5-8 minutes, until fragrant and set but not dark. Remove from the oven and let cool on the tray for 5 minutes. Drizzle lightly with more honey and a final pinch of sea salt & cinnamon.
- Transfer the baking sheet to the freezer for 1 hour to fully set the granola and create large clusters. Once fully cooled and firm, break into chunks and store in fridge or freezer, gift, or package as desired.
