1. Preheat the oven to 350 degrees. Combine the oats, coconut and pecans on a nonstick baking sheet. Whisk together the oil and dark muscovado sugar. Pour over the oats mixture and stir lightly (don’t worry if it’s not evenly combined yet!).
2. Bake for 5 minutes and stir to combine, taking care to mix the sugary syrup well with the oats mixture. Spread out evenly and bake for an additional 5 minutes, before stirring and spreading again. Bake for 3-5 more minutes, watching carefully so that it doesn’t burn.
3. Remove from the oven and immediately transfer the oats mixture to a mixing bowl. Add the chocolate chips and stir well. They will melt on contact and coat the granola.
4. Line a cool, clean baking sheet with waxed paper and spread the chocolate coated granola on it into one even layer. Let cool (and harden) completely. Transfer to an airtight container and store at room temperature for up to 1 week.