• 3 cups Rolled Oats
• 1 ¼ cup Sliced Raw Almonds
• ¾ cup Unsweetened Coconut Flakes
• ½ cup Cocoa Powder
• ¼ teaspoon Salt
• ½ cup Turbinado Sugar
• 2/3 cup Melted Coconut oil, measured in liquid form
• 1/3 cup Maple Syrup
• 1 teaspoon Vanilla
• 1 ½ cups Chocolate Chips
• Sea Salt for finishing

1. Preheat oven to 250F
2. Combine the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl; whisk the melted coconut oil, maple syrup, and vanilla together; set aside
3. Pour the liquids over the dry ingredients and stir to combine; spread the granola into two large jelly roll pans in an even layer
4. Bake for 50 minutes total, stopping halfway through to check the granola, shake or stir the pan if needed; after 50 minutes, sprinkler the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft
5. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste;
6. Let the granola stand for 1-2 hours; gently scoop the granola into jars or an airtight container for storing

Here are some jelly roll pans!