Grease bottom and side of crock-pot with coconut oil.

Place oats, cocoa powder, nuts, and seeds in the crock-pot, and stir.

Heat coconut oil until melted (about 1 minute in the microwave).

Pour coconut oil and honey over the oat mixture, and stir.

Cover and cook on high with the lid slightly cracked (I use a popsicle stick).

Stir well every 15 minutes, making sure you stir the granola off the bottom of the crock-pot well.

Cook until desired (I usually cook it for 45 minutes to 1 hour, but you could go longer to get a more dried, golden brown look, about 2-2 1/2 hours).

In the last 15 minutes of cooking add the chocolate chips.

Stir in coconut flakes and dried fruit when finished cooking.

For a crunchier granola, cool for about 3 hours in the crock-pot in the "off" position with the lid off, stirring every hour or so before placing it in an airtight container.

Store in airtight containers for up to a month.

Halve the recipe or use the full recipe with two baking sheets.

Preheat the oven to 300.

Stir dry ingredients together in a large bowl (minus chocolate chips), stir wet ingredients together in a separate bowl, and pour onto dry ingredients.

Grease baking sheet, and place granola on baking sheet.

Bake for 30-45 minutes, stirring every 10 minutes or until golden brown.

In the last 10 minutes of cooking add the chocolate chips.

Cool and store in an air tight container.