Preheat oven to 350°F. Line one big or two smaller cookie sheets with parchment paper.
In a large bowl, mix together oats and nuts. Set aside.
In a separate smaller bowl, mix together oil, honey, molasses, vanilla, cocoa powder, espresso powder(if using), and malt powder(if using). Whisk ingredients together until well combined into a thick, chocolatey syrup.
Add wet ingredients to dry, and stir until well combined and all of the dry ingredients are coated.
Spread granola in a thin layer on the cookie sheet(s). Bake for 7 minutes.
Stir well, then bake for another 5 minutes.
Stir again, and bake for about 2 minutes more, or until granola is toasted and beginning to dry out (it will continue to get drier and crispier as it cools).
Remove from oven and set cookie sheets on a cooling rack. Allow to cool completely (at least 30 minutes).
Stir in chocolate chips and sprinkle with flaky sea salt (if using).
Store in an airtight container in a cool, dry place. Granola will stay fresh for a week or so. Makes 6 cups.
Notes
*Nuts: Use any kind you like! I used 1c cashews, 1/4c pepitas, 1/4c flax seed, and the rest was a mixture of pecans and slivered almonds (I didn't measure them:)). This is a great recipe to use up any bits of nuts or seeds you have left over in your cupboard.Chocolate Chips: I used 3/4c, but it was kind of a lot, ha:) (not that you can have too much chocolate, but still). If you're a chocolate fiend like me, go for the full 3/4c. If you want to scale it back a little, go for 1/2c. OR, for a fun twist, use peanut butter chips!