• 1 cup Love Crunch Dark Chocolate Macaroon Granola
  • 2 cups old fashioned rolled oats
  • 1 tbsp cacao powder (or cocoa powder)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup dried unsweetened coconut flakes
  • 2-4 tbsp dark chocolate chunks or chips
  • 1 ½ cups coconut milk (or other preferred non-dairy milk)
  • 2 chia eggs (2 tbsp chia seeds and 6 tbsp of water)
  • ¼ cup maple syrup
  • 1 tbsp coconut oil, plus a touch more for greasing pan
  • 1 tsp vanilla extract


  1. Preheat oven to 400° F and grease an 8″ x 8″ square pan with a touch of coconut oil. In a small bowl whisk together chia seeds and water, set aside where it will thicken.
  2. Mix together oats, cacao powder, baking powder, salt, coconut flakes and chocolate chunks in a large bowl. Set aside.
  3. In a medium bowl mix together coconut milk, thickened chia seed mixture, maple syrup, coconut oil, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix well. Pour mixture into prepared pan.
  5. Bake for 25 minutes until oats have absorbed almost all the liquid. Top baked oats with granola and continue to bake for another 10-15 minutes until oats are golden brown.
  6. Serve warm. Baked oats will keep in an airtight container in refrigerator for 2-3 days.