Preheat the oven to 300°F. Line one large rimmed sheet pan with parchment paper.

Stir 2 cups old-fashioned oats, 1/2 cup chopped pecans or almonds, 1/4 cup unsweetened cocoa powder, 2 to 3 teaspoons homemade chai spice blend, and 1/4 teaspoon fine salt in a large bowl.

Whisk 1/3 cup pure maple syrup, 3 tablespoons melted coconut oil, and 1 teaspoon vanilla extract in a small bowl until smooth.

Pour the 1/3-cup maple syrup mixture over the 2-cup oat mixture. Fold until every oat and nut is evenly coated with cocoa.

Spread the full mixture over the prepared sheet pan and press it down firmly with a spatula or the back of a measuring cup for large clusters.

Bake the pressed granola at 300°F for 22 to 26 minutes, rotating the pan once halfway through. Do not stir it.

Cool the baked granola untouched on the pan for about 45 minutes. Break it into clusters, then fold in 1/3 cup mini chocolate chips or 1/4 cup cacao nibs, if using.