Triple Chocolate Granola

• 2 cups rolled oats (certified gluten-free oats, if necessary)
• 2 cups cocoa cereal, any crispy variety
• 3 tablespoons cocoa powder
• 6 tablespoons honey (can substitute maple syrup or agave nectar)
• 1/3 cup packed brown sugar (can substitute coconut sugar or evaporated cane juice)
• 2 tablespoons oil
• 1-1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2/3 cup dairy-free mini chocolate chips (regular size or dark chocolate chunks also work)

Preheat your oven to 250ºF and lightly grease a large baking sheet or line it with a silicone baking mat. Combine the oats, cereal, and cocoa powder in a large bowl.  Set aside.

Place the honey, sugar, and oil in a saucepan. Heat until the sugar is mostly dissolved. Stir the vanilla and salt into the liquid ingredients.

Pour the combined liquid over the dry ingredients, and stir to evenly coat. Spread the granola out in your prepared pan.

Bake for 45 to 60 minutes, stirring every 20 minutes or so.

To make clusters, remove the granola from the over and pour into a large bowl.  Gently stir in the chocolate chips while the granola is still warm. For a looser granola, let the granola cool completely before stirring in the chocolate chips.

The granola will get crispier as it cools. Break up clusters, if desired.