Preheat the oven to 250 degrees F. Grease a large rimmed baking sheet with one tablespoon of the coconut oil.

Heat the remaining ¼ cup coconut oil over medium heat in a large (3 quart) saucepan.

Remove from heat and stir in the sugar and maple syrup.

Return to heat and cook, stirring constantly for about a minute or until it just begins to bubble around edges and sugar starts to dissolve. Remove from heat and add the cocoa powder and salt, then stir until smooth.

Add the oats and nuts to the saucepan and stir until coated with chocolate mixture.

Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 45 minutes. Turn off the oven and let sit in the warm oven for 15 minutes longer. Add the chocolate to the warm granola. Allow it to cool for 15 more minutes in the off oven.

Remove to a baking rack and let cool completely. Break into pieces and add M&Ms, dried fruit or whatever you like.

Microwave version: Heat coconut oil in microwave-safe bowl just until melted (about 20 seconds). Add sugar and maple syrup and stir well, then microwave for 30 seconds or until mixture boils. Stir well to dissolve the sugar, then add cocoa powder, salt and vanilla and stir until smooth. Mix with the oats and nuts.

Proceed with step 6 and on.