Winter in New England is still happening and I’m so over it. I’m over the cold mornings when I can’t sip my coffee on the deck because the wind chill would freeze my caffeine; I’m so done with having to wear 100 layers every time I step outside. But I do love one thing about the winter: hot chocolate. Rich, creamy dulce de leche Mexican hot chocolate every night might not be what the doctor ordered!

But I’ve taken hot chocolate on step further and created a healthier option: Classic Hot Chocolate Granola! Crunchy, crispy bits packed with fiber, antioxidants, and deliciousness – the perfect breakfast folded into yogurt, snack, or midnight treat over ice cream.



I’m obsessed with this granola and have made it over a dozen times this winter. Because it’s made with heart-healthy oats, fiber packed oat bran and tons of Omega-3 essential fatty acids from the flax seed, it’s the perfect winter comfort snack food. You can use any sweetener you’d like – honey, agave, or even maple syrup would work here. And don’t forget to pile on the dark chocolate – those antioxidants are keeping me alive this winter! Oh and the marshmallows? They’re just there for fun!



  • 3 cups rolled oats
  • 3 tablespoons flax seed meal
  • ½ cup oat bran
  • 1 tablespoon cocoa powder
  • ¼ cup coconut oil
  • ½ cup agave syrup or honey
  • 3 ounces chopped semi-sweet chocolate
Mix ins:
  • 1 cup mini marshmallows
  • ½ cup chopped chocolate
  • 3 tablespoons roasted cacao nibs
  1. Preheat the oven to 350F.
  2. In a large bowl, mix together the oats, flax seed meal, and oat bran.
  3. In a small saucepan, whisk together the cocoa powder, coconut oil, agave (or honey) and chopped chocolate. Drizzle over dry ingredients and fold until combined.
  4. Spread out on a greased baking tray and bake for 30-45 minutes, stirring every 10 minutes.
  5. Remove from oven and sprinkle the marshmallows, extra chopped chocolate, and cacao nibs while still warm. Let cool completely before storing.


Marnley Murray

Marnely Murray is a graduate of the Culinary Institute of America, now working as a sous chef, food blogger, and social media consultant on Martha's Vineyard. Her love for food takes her all over the globe.

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