Position rack in center of oven. Preheat oven to 300°F/150°C.

Toss oats, almonds, and nibs together in a large bowl; set aside.

Whisk together the sweetener of choice (rice syrup will be more gently sweetened; maple syrup will be sweeter), cocoa and oil in a saucepan. Bring to a simmer, whisking often, until ingredients are combined and smooth. Pour over dry mix and use a large rubber spatula to combine thoroughly. Fold in vanilla. Spread granola in an even layer on a rimmed baking sheet.

Bake granola for about 30 to 35 minutes or until beginning to dry to the touch, tossing once during baking time. Cool pan on rack. Store granola at room temperature in an airtight container for up to 1 month. We love it for breakfast with low FODMAP lactose-free milk or dairy-free milk - particularly unsweetened almond milk such as Almond Breeze - tossed onto yogurt or even eaten out of hand for a snack.