Preheat and prep: Heat your oven to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup and even toasting.

Mix the dry base: In a large bowl, combine oats, chopped nuts, shredded coconut, cocoa powder, espresso powder, and fine sea salt. Stir until the cocoa is evenly distributed and no streaks remain.

Whisk the wet ingredients: In a small bowl or measuring cup, whisk the maple syrup (or honey), melted oil, and vanilla. The mixture should look glossy and fully combined.

Combine: Pour the wet mixture over the dry ingredients. Toss with a spatula until every oat looks coated and slightly darkened from the cocoa.

Spread and press: Transfer to the prepared baking sheet and spread into an even layer. Press the mixture down firmly with the back of the spatula—this helps create clusters.

Bake low and slow: Bake for 22–28 minutes, rotating the pan once. The granola should look dry at the edges and slightly soft in the center; it will crisp as it cools. Avoid overbaking.

Cool completely: Place the pan on a cooling rack and let the granola sit, untouched, for at least 30–45 minutes. This is when clusters set and the crunch forms.

Add chocolate: Once fully cool, sprinkle in the dark chocolate chunks and toss gently. If you add them too soon, they’ll melt into the granola.

Finish with salt (optional): Add a pinch of flaky sea salt and lightly toss. This step heightens the chocolate flavor and balances sweetness.

Serve or store: Enjoy right away over yogurt, with milk, or as a snack. Transfer the rest to an airtight container.