Preheat your oven to 170°F or 200°F
In a large bowl, combine the rolled oats, chopped nuts, seeds, cocoa powder, and orange zest. Stir until well combined.
In a small saucepan, combine wet ingredients by adding butter (or coconut oil), honey or maple syrup, orange juice, orange extract, and a pinch of salt. Heat on low until everything is smooth and well combined.
Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture in an even layer onto a baking sheet (I use a stainless steel pan. Try to avoid parchment paper as it creates waste and doesn't allow for easy stirring)
Let bake/dehydrate for a few hours, stirring sparingly, until the granola has reduced moisture to your liking and become crunchy
Remove from the oven and allow the granola to cool slightly on the baking sheet.
Once cooled, stir in the optional dark chocolate chips or chunks. You want the chocolate to stick to your granola, so the granola should be slightly warm so that the chocolate can melt and stick
Transfer the granola to an airtight container and store it at room temperature for up to two weeks.
