Dark Chocolate Sea Salt Granola

4 cups old-fashioned oats
1 cup almonds, coarsely chopped*
1 cup seeds (pumpkin, sunflower)**
1/3 cup unsweetened cocoa powder
1 teaspoon fine sea salt
1/2 cup melted coconut oil
1/2 cup maple syrup
2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips 
1 cup dried cherries, cut into small pieces (optional)
Instructions
Heat oven to 350°F.  Line a large baking sheet with parchment paper and set aside.
In a food processor, add the almonds and pulse a few times to coarsely chop. Add the oats/seeds and pulse a few more times to combine. 
In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined.  Pour the coconut oil mixture into the oats mixture and stir until evenly combined. Add chocolate chips and cherries (if using) and stir.
Spread the granola out evenly on the prepared baking sheet.  Bake for 20 minutes.
Let cool until the granola reaches room temperature.  Carefully break up the granola and store it in an airtight container at room temperature for up to 1 month.
*I usually use almonds in addition to pumpkin and sunflower seeds, but obviously omit for nut-free zones 
**A combination, or only one type – it can be different every time you make it.