For the Granola

• Preheat your oven to 350 °F (177 °C).
• In a microwave safe bowl, add the maple syrup, coconut oil (or peanut butter), and vanilla. Microwave until the oil is melted.
• To the bowl add the cocoa powder and salt, stir together to combine.
• In a large bowl, add the oats and peanut butter/syrup mixture. Stir to coat the rolled oats.
• On a parchment lined sheet pan, spread the oats in a single layer of about ½" in thickness.
• Bake for 20-22 minutes or until it is slightly firm in the center.
• Allow to cool completely to room temperature and then break it up into pieces of your desired size. Add in the chocolate chips and mix.
• Store in an air tight container. I used the Zwilling CUBE containers which are vacuum sealable dry storage containers. The Granola should last a couple of weeks in the pantry.
• This recipe makes 10 servings. Get a final weight of your total yield and divide this by 10 to obtain the per serving weight. I yielded 620g for 62g per serving.