Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together the oats, cocoa powder, ground flaxseed (if using), and salt. Set aside.

In a medium saucepan over medium heat, combine the coconut oil, honey, and brown sugar. Whisk until the coconut oil has melted and the brown sugar has dissolved.

Remove from heat, whisk in the vanilla, and pour over the oat mixture. Stir with a spatula or wooden spoon until no dry spots remain. The mixture will be sticky. Spread on the prepared baking sheet.

Bake for 40 minutes, stirring once halfway through baking. Remove from the oven and sprinkle the mini chocolate chips over the top (don’t stir). Cool completely on the baking sheet for at least 30 minutes. Granola will continue to crisp and become crunchier as it cools. Once cool, stir once more and enjoy.

Store tightly covered in an airtight storage container at room temperature for up to 3 weeks.