I have to admit I'm not really a cold cereal fan. I love oatmeal (especially with either maple syrup and cinnamon or brown sugar and cocoa!) but "regular" cereal is too plain, crunchy and, well, cold in the morning. Mid afternoon I might swipe a handful of Cheerios or Chex for a snack but you'll never see me sitting down to a milk-topped bowl of cornflakes or Rice Krispies. Not only is it cold, but I detest milk and cereal together. I don't even put milk in my oatmeal!
However, I am a self proclaimed chocoholic. Especially when it comes to bittersweet chocolate paired with something salty or spicy. When I found this granola at my local Bulk Barn, I thought I had gone to Heaven - until I saw that it contained coconut, which unfortunately causes me to swell up like a giant red balloon at it's slightest touch (which is why you will find me wearing mid-arm length gloves if I'm working with it, or other cut nuts, in the kitchen). Granola is the one food I make an exception to my "fruit belongs with only fruit" mentality, and when there was chocolate and chunky, grabbable bites of cereal involved too, I knew I had to figure out a better mix on my own. After stumbling onto Attune Foods website, where I found this recipe by Alisa (who also authors the website godairyfree.org), I knew I hit on a good base. Pretty much the entire contents of the pantry followed, culminating in a totally snackable, portable treat that was still mostly healthy!
Ironically, this slightly spicy, bittersweet mixture that I made up for this week's Mexican Fiesta #SundaySupper wound up being mostly stolen by my mom! A handful stirred into plain yogurt or applesauce was her treat of choice, but I did manage to get a little bit squirreled away to make cookies with (upcoming recipe, promise!). Be sure to check out the other Mexican-inspired treats below and be sure to say hi!
You'll also find our group on Twitter throughout the day on Sunday, September 16, and we’ll be tweeting up at 7:00 pm EDT
for our weekly #SundaySupper live chat. Just follow the #SundaySupper hashtag to find us, and feel free to chime in! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers.
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
Chicken Tortilla Soup - The Girl in the Little Red Kitchen
Mexican Paint Soup - Crispy Bits & Burnt Ends
Jalapeño Popper Dip - Chocolate Moosey
Vegan Tortilla Soup - Galactosemia in PDX
Texas Caviar - Ruffles and Truffles
Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
Mini Taco Salads - Big Bear's Wife
Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
Stoplight Salsa Reisipe - Family Foodie
Tortilla Soup with Roasted Vegetables - Diabetic Foodie
La Comida (the food)
Tamales - A Family Tradition - Doggie at the Dinner Table
Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
Enmoladas (Chicken Mole Enchiladas) - The Meltaways
Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
Quick and Easy Fiesta Rice - Granny's Down Home Southern Cooking
Carnitas - My Catholic Kitchen
Tamale Pie - Noshing with the Nolands
Eggs Motuleños - The Meltaways
Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
Carne Asada - Magnolia Days
Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
Puerco Pibil - girlichef
BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings
Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen
Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
Chicken Con Queso - Momma's Meals
Baked Flautas - Home Cooking Memories
Chunky Aztec Chocolate Granola - What Smells So Good?
Street Tacos Al Pastor - Sustainable Dad
Shrimp Tacos - Pippi's in the Kitchen Again
Chiles Rellenos with Ranchero Sauce - The Little Ferraro Kitchen
Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz
Pork Tacos - Tora's Real Food
Stuffed Sopapillas - Juanita's Cocina
Chicken Fajitas - Cravings of a Lunatic
Blue Crab Tacos - Pescetarian Journal
Huevos Rancheros - Comfy Cuisine
Postres (desserts)
Chocolate Cinnamon Flan - Vintage Kitchen Notes
Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
Chilli Chocolate Truffles - Happy Baking Days
Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
Empanadas - In the Kitchen with Audrey and Maureen
Plantain Fritters - From Fast Food to Fresh Food
Fried Cinnamon Sugar Tortillas - The Watering Mouth
Bebidas (beverages)
Beer Margaritas - That Skinny Chick can bake
Hatch Chile Margarita - Shockingly Delicious
Skinny & Spicy Watermelon Margaritas - I Run for Wine
Refreshing Kiwi Lime Margarita - Mama Mommy Mom
Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ
Chunky Aztec Chocolate Granola
Makes about 7 cups
2 cups thick rolled oats
1 cup spelt flakes
1 cup crisp brown rice cereal
1/4 cup salted, toasted sunflower seeds
1/4 cup salted, toasted pumpkin seeds
1/4 cup slivered almonds
2 tbsp flax seeds
1/4 cup diced dates
4 diced figs
1/4 cup dried cranberries
1/4 cup cocoa powder
pinch salt (if you use unsalted seeds)
pinch cinnamon
pinch ancho chili powder
1/4 cup honey (or agave nectar, for vegan)
2 tbsp maple syrup
2 tbsp Demerara sugar
2 tbsp apple juice
3 tbsp salted almond butter, stirred
1/2 cup large chocolate chips
Preheat the oven to 250ºF and lightly grease two 9 × 13" baking dishes.
Mix together the oats, spelt flakes, cereal, seeds, dates, figs, cranberries, cocoa powder, salt, cinnamon and ancho powder in a large bowl.
Place the honey, maple syrup, sugar, apple juice and almond butter in a microwave safe bowl and heat in the microwave until the brown sugar is dissolved and the almond butter is liquidy.
Stir the vanilla and pour the mixture over the dry ingredients. Stir to coat well.
Spread the granola out in your prepared pans.
Bake until just crisp - this can be as little as an hour or up to 90 minutes (the granola will still be soft when done, but it firms up as it cools). Stir once (for chunky granola) or 2-3 times (for finer bits).
Remove from the oven and cool completely. Stir in the chocolate chips.
Store in a jar at room temperature or freeze for longer storage.
Amount Per Cup
Calories: 430.8
Total Fat: 16.1 g
Cholesterol: 0.0 mg
Sodium: 287.0 mg
Total Carbs: 67.0 g
Dietary Fiber: 9.2 g
Protein: 10.0 g
