Coconut Oil: I recommend using extra virgin coconut oil for a more pronounced coconut flavor.

Cocoa Powder: I used unsweetened cocoa powder since we will be adding maple syrup as an additional sweetener.

Maple Syrup: I used maple syrup to because I enjoy the taste and also to keep this recipe vegan. Alternatively, you may use agave nectar, or honey instead. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup instead (a 1:1 maple syrup substitute that is low glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out instead.

Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities as wheat-containing grains and there may be cross-contamination).

Ground Flax Seeds: Also known as flaxseed meal. You can use either brown flaxseed meal, or golden flaxseed meal.

Shredded Coconut: Make sure to use unsweetened shredded coconut as we will already be adding maple syrup for extra sweetness.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Optional Add-Ins: If you like fruit in your granola, dried cranberries or tart dried cherries make a great addition. Add ¾ cup dried fruit at the same time as the chopped chocolate if you choose to do so.