Chocolate Granola

• 3 cups Old-fashioned Rolled Oats (not Instant)
• 1 cup Sweetened, Flaked Coconut
• 1/4 cups Vegetable Oil
• 1/3 cups Sliced Almonds
• 1/2 cups Chopped Pecans
• 1/3 cups Green (hulled) Pumpkin Seeds, Not Roasted
• 1/3 cups Packed Dark Brown Sugar
• 1/4 cups Mild Honey
• 1 pinch Cinnamon
• 1 pinch Salt
• 1/2 cups Semisweet Chocolate Chips

1. Preheat oven to 375u0b0F with the rack in the middle .
2. Stir together all the ingredients, except the chocolate chips, until combined. Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper. Bake, stirring occasionally, until golden brown, 20-35 minutes. Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.
3. Transfer the granola, still in the pan, to a rack to cool for 45 minutes. After 15 minutes, begin stirring the granola carefully. This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.
4. Mix in the semisweet chips.
5. Keep the granola in an airtight container, frozen, for up to a few months.

oldfashioned, vegetable oil, almonds, pecans, green, brown sugar, honey, cinnamon, salt, chocolate chips

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-granola/ (may not work)