The chunky, clumpiest, chocolatey granola you ever did meet. The clusters were insanely big thanks to a slower lower cooking time and the double hit of chia!
I created this recipe using Chia Bia’s whole and blueberry milled chia seeds. Double the chia binding powder, and my did it work.
This is truly my all time favourite granola, though once I have made my way through it I will be heading back to make a non chocolate version for those people who are not so all things chocolate inclined. If there is a chocolate option, I’ll usually take it.
Regardless, give this one a whirl. The chocolate isn’t overpowering or bitter. I didn’t include any chocolate chips or many mix ins at all. I like my granola plain and simple, and LOADED with chunks.
Double Chia Chocolate GranolaPrint Recipe
- 1 tbsp milled Chia Bia, Chia and Blueberry mix
- 80ml olive oil
- 30g smooth drippy peanut butter
- 100ml maple syrup
- 20g raw cacao powder
- 220g jumbo oats oats
- 30g unsweetened desiccated coconut
- 2 tbsp buckwheat groats
- 2 tbsp Chia Bia, Whole Chia seeds
Preheat your oven to 160C (320F).
Whisk together olive oil maple syrup and peanut butter in a jug. Once smooth, add in the cacao powder and milled chia, and whisk to combine.
Add oats, coconut, buckwheat groats and whole chia seed to a large bowl.
Pour in the wet ingredients and mix well to coat.
Spread evenly over a baking paper lined baking tray and bake for 40 -45 minutes; it will crisp up more as it cools. I find cooking it a lower temperature for a longer time creates a super crispy consistency without risking it burning!
Allow to cool fully on the tray before transferring to a sealed container. Store at room temperature for at least two weeks...not that it will even last that long!