• 3 cups old-fashioned rolled oats
• 1/2 cup hazelnuts (or any nut), roughly chopped
• 1/2 cup dried cherries
• 1/2 cup pumpkin seeds
• 1/4 cup raw cacao powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cup melted coconut oil
• 6 Tbsp maple syrup
• 2 teaspoons vanilla extract
• flakey sea salt and dark chocolate chips (optional)
Preheat oven to 325 degrees.
Place oats, nuts, cherries, pumpkin seeds, cacao powder, cinnamon, and salt in a medium-sized bowl and stir well.
In a small bowl, whisk together oil, maple syrup, and vanilla.
Pour wet mixture into dry ingredients and mix well.
Evenly spread the granola onto a parchment-lined baking sheet.
Bake for 25-35 minutes, stirring halfway.
Remove from oven and sprinkle chocolate over granola (I used ~1/2 cup; this step is optional). Place back into the oven for 5 minutes and then remove.
Use a spoon to toss everything together and sprinkle with flakey sea salt (optional).
Put baking sheet in the fridge/freeze until the chocolate has set and clusters form.
Store in a glass container in the fridge/freezer.