1/2 cup chocolate chips (use 1/4 cup for mini chocolate chips)
Preheat the oven to 300F.
Add all the wet ingredients – maple syrup, coconut oil, vanilla extract, egg white and peanut butter – to the bowl of a stand mixer (I’ve had this Kitchen Aid mixer for 10+ years!) or in a very large bowl. Use the paddle attachment or a whisk to ensure all the wet ingredients are thoroughly mixed together.
Add the oats, coconut chips and almonds and again, mix until all of the oats are thoroughly moistened and covered in peanut butter.
Spread evenly onto a cookie sheet.
Bake in the oven for 20 minutes.
Working in sections, very carefully flip the granola over, doing your best to not break up the large clusters into small pieces. Gently push the granola towards the center of the sheet pan.
Sprinkle the chocolate chips on top of the granola and bake in the oven for another 20 minutes.
Remove the granola to a cooling rack to cool completely before storing in a container with a lid.
You can store it at room temperature for several days, but I recommend storing it in the fridge FIRST to give the chocolate a chance to harden again AND to help create even more clusters.