Preheat oven to 335° and line a baking sheet with parchment. In a large bowl, mix oats, seeds and nibs. Heat a small saucepan to low and melt the coconut oil, honey and vanilla until incorporated. Turn heat down as far as it goes and whisk in the cocoa powder and salt until the mixture is smooth and glossy. Quickly pour the wet ingredients over the dry and mix well until every last bit is covered in chocolate. Give it a taste. Stir in a bit more melted honey if you’re looking for something sweeter.

Pour the granola onto your baking sheet and pat into a solid single layer (this will give you maximum clumpage). Bake for 15 minutes, stir and pat down again, and bake for 15 minutes more. Turn off the heat, open the oven door and let the granola firm up and dry out for about 5 minutes. Remove from the oven and let it cool completely before serving or sealing. Meanwhile, heat a nonstick pan to low and gently toast the coconut until golden. Stir it through the granola when it’s cool.

Store it in a glass jar and it’ll stay crunchy for weeks. Plastic freezer bags work, too — it just won’t last as long.

Note: Your oven might run hotter than ours, in which case your batch might bake more quickly and burn more easily. If this is the case, bake at 325°F and check your granola for the second time after 10 minutes rather than 15.