Sea Salt Dark Chocolate Granola

Original recipe found here

3 cups gluten-free rolled oats
1 cup chopped pecans
1/4 cup shredded coconut
3 Tbsp white sugar
1/2 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut oil
1/2 cup maple syrup

1. Preheat oven to 340*.
2. To a food processor, add the oats, nuts, coconut, sugar, salt, and cocoa powder. Pulse a few times to combine.
3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 20-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
5. Let cool completely. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.