Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and lightly coat with nonstick spray to ensure the granola doesn’t stick during baking.

In a medium saucepan set over low heat, combine the oil, butter, brown sugar, honey, vanilla extract, cocoa powder, and salt. Stir occasionally as the mixture warms, blending until smooth and fully emulsified. This mixture becomes the rich, chocolatey binder that gives the granola its signature flavor and texture.

In a large mixing bowl, combine the oats and chopped almonds. Pour the warm cocoa mixture over the dry ingredients and toss thoroughly until every flake and nut is evenly coated.

Distribute the granola mixture between the two prepared baking sheets, spreading it out in a single, even layer to encourage uniform toasting.

Bake for 45 to 60 minutes, or until deeply golden and crisp. Every 20 minutes, gently toss the granola using a spatula to promote even browning and prevent any hotspots from burning.

Allow the granola to cool completely on the baking sheets—this is when it crisps up to perfection. Once cooled, stir in the chocolate chunks. Store the finished granola in airtight containers at room temperature for up to one week.