Preheat the oven to 285F. Line a large cookie sheet with parchment paper.
In a large bowl, combine all dry ingredients: oats, quinoa, coconut, seeds/ nuts, and flaxseed. Stir to combine.
Melt oil in a saucepan over low heat. Once completely melted, add in syrup and nut butter. Stir well. Remove from the heat. Stir in cocoa powder and vanilla, then add salt and cinnamon. Stir to combine.
Pour the wet ingredients over dry ingredients, and stir until well-mixed.
Spread mixture on lined cookie sheet. Roast in the preheated oven for 30 minutes, turning sheet halfway through cook time. Do not stir.
Remove cookie sheet from the oven and allow granola to cool on the sheet. If using chocolate chips, add when granola is cool and give it a stir. Transfer to an airtight container. Keep for 2 weeks at room temperature.