Step 1

Preheat the oven to 325F. Add the Maple Syrup, Almond Butter, Vanilla Extract, Cacao Powder, and Salt to the base of a large bowl. Whisk until evenly incorporated.

Step 2

Pour the Oats, Hazelnuts, Pumpkin Seeds, and Coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.

Step 3

Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.

Step 4

Immediately sprinkle the Chocolate Chips over the mixture, using a spatula to gently toss them. If you’d like the Chips to completely melt, stir them a bit more until they melt completely. Let the Granola and Chocolate cool completely on the tray before removing.

Step 5

Serve as desired; store leftovers at room temperature or in the fridge (recommended for crunchier granola) for up to one month.