Here in my area of New Jersey, a few miles outside Manhattan, there are at least a dozen grocery stores within a 10-mile radius. There’s Trader Joe’s, Acme, two Whole Foods stores, ShopRite and my favorite, Fairway. All of them have their pluses when it comes to buying vegan, but Fairway delivers the most. They have tons of vegan brands—Field Roast, Beyond Meat, Earth Balance, etc.—and the prices are usually a little less than most of the others. But the thing that puts them over the top for me is their bulk bins, where you can find an amazing Chocolate Chia Granola. It’s out of this world. So whenever I can, I load up on it.
Recently, I realized I was out and wasn’t sure when I’d be at Fairway next, so I decided to raid the cupboard and create my own version of the recipe. And I have to say, it’s pretty darn close. I’m not going to tell you it’s better than Fairway’s version, but my mom might.
I’m not sure of all the ingredients in theirs, but mine is pretty simple—only a few ingredients and a baking tray, and you’re all set.
If you’re looking for the perfect easy breakfast, these Chocolate Chia Granola Chunks are your guy. Eat it dry or in vegan milk. It’s delicious either way, and it pairs perfectly with this Turmeric Golden Milk, too.
Let me know what you think about this recipe in the comments, and be sure to share it through the social media buttons below.
Chunky Chocolate Chia Granola
Ingredients
- ½ cup chia seeds
- 4 cups rolled oats
- 2 Tbsp. cocoa powder
- 1/3 cup brown sugar
- 2 vegan eggs*
- 1/3 cup coconut oil
- 1/3 cup agave
- 1 pinch of salt
Instructions
- Preheat oven to 300° F.
- Soak chia seeds in 2 cups of water for 20 minutes and drain.
- Add all ingredients to a large mixing bowl and stir together.
- Line a baking tray with parchment paper and spread mixture evenly over it. Push the granola at the center of the pan outward so that it clumps up close to edges—this will cause clusters to form while baking. Bake for 40 minutes and let cool for 10 minutes.
Notes
Nutrition
Please tell me what *vegan eggs are.
Thanks so much for catching that, Rebecca! There was supposed to be an explanation in the notes at the bottom of the recipe. I’ve added it there now. Basically, you can use egg replacer or flaxseed egg as the egg element.
This has to be amazing with coconut yogurt.
Absolutely! That’s exactly how I’ve had it the past few times and it’s AWESOME.
Can you bulk make this recipe in advance and store it? I really struggle to find granola in the UK that I can eat as a nut allergic person so having my own batch would be great! Great recipe!!
Hi Evie,
Absolutely! If you keep it in a glass or plastic jar in a place that doesn’t have a lot of humidity it should last for at least a few months.