Add whole oats (certified gluten-free if needed) to a large bowl and set aside.
Heat coconut oil, maple syrup, and coconut sugar over low heat, stirring continuously until melted and well combined.
Remove from heat and slowly stir in cacao powder along with vanilla extract and sea salt. Whisk until combined.
Pour chocolate mixture over whole oats, stirring with large spoon or tossing with hands until all oats are coated with the mixture.
Evenly spread granola out on a large baking sheet and bake for 10 minutes. Remove from oven, stir and bake additional 3-5 minutes, care to make sure it doesn’t burn. Then allow to fully cool. It will crisp up as it cools. Store in an airtight container once COMPLETELY cooled, do not store before or it will loose some of it’s crunchy texture.
Yogurt bowl shown is Greek yogurt with honey, peanut butter, banana and this GF Vegan Crunchy Chocolate Granola - so good!