Toast the oats:Preheat the oven to 320°F. Evenly spread the oats on a rimmed baking sheet and toast in the hot oven for 10 minutes.
Mix the dry ingredients:While the oats are toasting, mix the coconut, cinnamon and salt int a large mixing bowl. Once the oats are done toasting, add them to the bowl and mix them in carefully.
Warm the wet ingredients:Combine the peanut butter, honey, oil and vanilla extract in a medium saucepan. Warm on medium-low heat (do not heat too much or the mix will seize and get lumpy).
Combine wet and dry:Stir the warmed wet ingredients into the dry ingredients until fully combined. (If your oats happen to soak up a lot of liquid, you may need to add another tablespoon of oil if it seems dry.)
Bake:Spread the granola mix on the rimmed baking sheets! For extra-crunchy granola and faster baking, divide it between two pans! Bake for around 20 minutes or until golden brown.
Add the chocolate:Follow the directions in the post for adding the chocolate, OR sprinkle the chocolate chips over the hot granola (do not stir!) and let it sit untouched until it has fully cooled and the chocolate is hard.
Store:Store in an airtight container for up to a week (I tend to find it loses its taste after then - but ours barely ever lasts that long anyways!)