3 cups rolled oats
1 cup sliced raw almonds
1 cup unsweetened coconut flakes
½ cup cocoa powder
¼ teaspoon kosher salt
½ cup turbinado (or raw) sugar
⅔ cup melted coconut oil (measured in liquid form)
⅓ cup maple syrup
1 teaspoon vanilla
1-12 oz. package dark chocolate chips
Sea salt for finishing
Preheat oven to 250° F. Toss the oats, almonds, coconut, cocoa, salt and ⅓ cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.
Bake for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes sprinkle the chocolate chips over the top of the granola, return to the oven for 5 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick to the outside of the chocolate chips.
Let the granola stand for 1-2 hours. Gently scoop the granola into airtight containers. Refrigerate to store.