Preheat the oven to 325℉. Line a large rimmed baking sheet with unbleached parchment paper.
In a large mixing bowl, combine the oats, sugar, coconut, salt, and oat flour. Stir to combine.
Add the maple syrup and avocado oil. Stir to combine, then stir in the mini chocolate chips.
Spread the granola into the large baking sheet. For large granola clusters, pat the granola down with a measuring cup or a spatula so that it is flat and compact.
Bake for 28-30 minutes without stirring the granola. It should be just starting to turn golden brown. Remove the pan from the oven and allow the granola to cool completely before breaking it into chunks.
Store the cooled granola in an airtight glass jar for 2-3 weeks at room temperature.