In a large bowl, combine the rolled oats, coconut flakes, almonds, pecans, cashews, pistachios, chia seeds, cocoa powder and salt. Stir until the cocoa powder is evenly distributed.

In a separate bowl, whisk together the melted coconut oil, maple syrup and vanilla extract. Pour the wet ingredients over the oat mixture and stir thoroughly until the oats, nuts and coconut are evenly coated.

Spread the granola over the prepared baking tray in an even layer. Gently press the mixture down with the back of a spatula to help create clusters.

Bake for 20–25 minutes, gently stirring halfway through. After stirring, spread the granola back into an even layer and press it down again. Keep an eye on it during the final few minutes to prevent the coconut and nuts from burning.

Remove from the oven and leave the granola undisturbed on the baking tray until completely cool. It will continue to crisp as it cools. Once completely cool, break the granola into clusters and stir through the chocolate chips. Store in an airtight jar.