Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper .

In a food processor , pulse walnuts or pecans until they are broken up , but not until a fine meal . You still want chunks left . Add your oats , salt , and cocoa powder ( if you ’ re using it ) into the food processor and pulse 10-15 times to break up the oats a bit , but you want to make sure you still see a lot of the oats still intact .

Transfer your oat mixture into a medium bowl and stir in the vanilla , maple syrup , tahini , and coconut flakes until combined . Add the coconut oil and give it another couple of stirs .

Press the mixture onto the prepared baking sheet . You want to make sure to spread it as evenly as you can , while still making sure to keep the mixture together and not create big holes where you see the parchment showing through ( this will ensure the “ chunkiness ”).

Bake for 12-15 minutes , until the edges are slightly browned . Remove from the oven and let cool for at least 15 minutes . Don ’ t touch it ! I ’ ll say it again . DO NOT TOUCH IT . It won ’ t look like it turned out . But give it the full 15 minutes to rest .

After the 15 minutes are up , break up the granola with your hands into whatever size chunks you love . Store in an air-tight container for two-three weeks .