Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat. This keeps the granola from sticking and makes cleanup a breeze. Set aside.

In a large mixing bowl, combine the oats, brown sugar, salt, cinnamon, shredded coconut, and sliced almonds. Stir everything together until evenly mixed. Set aside while you prep the wet ingredients.

In a small saucepan, add the coconut oil and honey. Warm over medium-low heat, stirring occasionally, just until the coconut oil has fully melted and the mixture is smooth—this usually takes about 2 minutes. You don’t need it to boil, just melt.

Remove the pan from heat and stir in the vanilla extract. This adds flavor without cooking off the aroma.

Pour the warm coconut oil mixture over the dry ingredients in the mixing bowl. Use a spatula or wooden spoon to stir thoroughly until every oat and nut is lightly coated and clumps start to form.

Spread the mixture onto your prepared baking sheet in an even layer. Press down slightly with your spatula for more clumps if desired.

Bake for 30 minutes, stirring gently halfway through to help it cook evenly. Don’t overmix—this helps keep those crave-worthy clusters.

Check for doneness: the granola should be golden brown and smell toasty. It will crisp up more as it cools.

Remove from the oven and let it cool completely on the baking sheet.

Once cool, sprinkle with chocolate chips or chopped chocolate. They’ll soften just slightly and stick to the granola. Let them set before storing.

Store in an airtight container at room temperature for up to one week—or longer if you can resist eating it all.