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Preheat your oven to 350F/175C and line a baking sheet with a silicone baking mat. Set aside.
In a saucepan over medium heat, combine the coconut oil, maple syrup and cocoa powder. Allow the ingredients to warm through until the coconut oil is liquid. Whisk well to combine.
While the oil is melting, in a large mixing bowl combine all of the dry ingredients, from the rolled oats to the sea salt.
Pour the melted chocolate mixture overtop of the oat and nut mixture and stir well until all the oats, nuts and seeds have been well coated in the chocolate sauce.
Pour the granola onto your lined baking sheet and use a spatula to press it down into an even layer.
Bake the granola for 10 minutes. Remove the pan and flip or stir the granola. Press it down again until level and flat before baking it for another 8-12 minutes or until fragrant. Watch it carefully towards the end to make sure it doesn't burn!
Allow the granola to cool completely on the sheet pan before breaking it into clusters, adding in your mix-ins, and storing it in an airtight container.