Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Combine oats, cocoa powder, brown sugar, and salt in a large bowl. Add canola oil and honey and stir to coat oats completely. Add slivered or chopped almonds and stir just to combine.
Spread onto parchment or silicone-lined baking sheet. Bake for 16-18 minutes without stirring.
Remove from oven and allow to cool completely, and then add chocolate chips. Break into large clusters.
For best results, either store covered at room temperature for up to 10 days, or freeze for up to 3 months.
For perfect clusters: Refrain from stirring the granola once it is on the baking sheet, only breaking it apart into large pieces once it is completely cooled. Press granola down with spatula once it comes out of the oven to help it clump together.The espresso powder doesn't make the granola taste like coffee. It just enhances the chocolate flavor, but is completely okay to leave out if you don't have it on hand.