Preheat oven to 325°F and line a sheet pan with parchment paper.
In a large bowl, mix the oats, cocoa powder, sunflower kernels (or nuts/seeds of choice), salt and chocolate chips. Add the sunbutter or almond butter, syrup and optional molasses. Add to the dry ingredients and stir until it all comes together and is very sticky.
Spread the granola out evenly flat onto the pan about 1/2 inch thick.
Bake on the bottom LOW rack 15 minutes, remove and stir the granola around from underneath so it will cook evenly. Place back in the oven on the low rack and bake another 8 minutes. Watch closely so the edges don't burn.
Let cool 10 minutes while it crisps up. Enjoy on it's own or in parfaits or on ice cream or as breakfast cereal! Store in a sealed container at room temperature, it will stay wonderfully crunchy.
Notes
STORAGE: This granola will stay fresh for 2 weeks, although, let's be honest it will not last that long! I love to pack individual amounts in bags or containers for on the go for trips or running errands.
NUTS OR SEEDS: Feel free to use any nuts or seeds, depending on your preference or allergy. I like to use slivered almonds a lot, since my daughter loves them.