Preheat the oven to 160'C / Fan 140'C / Gas Mark 4. Line two large baking trays with baking paper and set to one side.

Add the coconut oil and honey (or maple syrup if making a vegan version) to a large saucepan and place on a low heat, stirring occasionally, until melted.

As soon as the oil has melted, remove from the heat and pour in the gluten free oats and coconut flakes. Stir with a wooden spoon until everything is mixed well.

Pour the mixture between the baking sheets and spread out - don't worry if any bits clump together, granola clumps are the best! Place the baking trays in the oven and bake for 20-25 minutes until golden.

Remove from the oven and leave to cool completely BEFORE moving. The granola will clump together as it cools forming those wonderful chunks!

While the granola is cooling, break the chocolate into chunks and melt over a bowl of boiling water (or in 30-second intervals in the microwave). Lay a sheet of baking paper on a large tray or chopping board then drizzle the melted chocolate in swirls over it.

Place the tray in the fridge for 30 minutes until set, then break the chocolate swirls into pieces. Pour the cold granola into a large tub or bowl, then add in the chocolate pieces and mix well. Store in an airtight container.