Preheat the oven to 325ºF and line a large baking sheet (I use a half sheet pan) with parchment paper. In a large bowl, combine the oats, coconut, almonds, cacao powder, coconut sugar, and salt. Stir well.
Add in the coconut oil, maple syrup, and vanilla, and stir again, until the mixture looks evenly coated. Transfer the granola to the prepared pan, and spread it out into a flat layer.
Bake at 325ºF for 15 minutes, then give the granola a stir to help promote even cooking. The edges will tend to cook faster than the middle, so I like to break up the middle and stir well so that everything will dry out evenly. Bake for 10 to 15 minutes more, until your house starts to smell like brownies.
Remove the granola from the oven and stir one more time. Let it cool completely to let it crisp up. Once it's completely cool, you can store it in an airtight container for up to a week at room temperature, or for a longer shelf life, I prefer to store it in an airtight container in the fridge for up to 2 weeks. Serve with your favorite fruit and milk, or on its own as a crunchy snack.
This recipe makes roughly 6 cups of granola, so the nutrition information is for approximately 1/2 cup. This is automatically calculated, and is just an estimate, not a guarantee. Want a lower sugar version? You can leave out the coconut sugar for a less sweet granola recipe. It doesn't taste as chocolate-y to me without it, and it's also not quite as crispy, but it's still delicious.