Pre-heat oven to 450F degrees. Set aside a 12 x 17 sheet pan or two medium size sheet pans. The key is to bake the granola in a thin layer so it toasts evenly.

In a large skillet toast the oats for about 3-4 minutes, stirring with a wooden spoon until lightly golden. Add in the hazelnut and cacao nibs and toast for an additional 2-3 minutes, stirring so it doesn’t burn. Then add the coconut oil and stir to coat the granola. Remove from stove and add maple, season with sea salt and fold to coat the granola evenly.

Transfer to the sheet pan and spread it out to a thin layer. Bake for 12 minutes on the top rack (assuming the heat is coming from underneath).

Remove from oven and allow it to cool off completely before storing in a mason jar.