Chef John's Chocolate Granola
I used Guittard(R) Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa.
If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it's plenty sweet enough, especially if you're a fan of dark chocolate.
Accessorize this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.