Preheat your oven to 325° F. Line a sheet tray with a Silpat or parchment paper and set it aside.
In a large bowl, combine the oats, almond flour, and peanuts.
In a small saucepan over low to medium-low heat, stir together the peanut butter, maple syrup, and coconut oil. Heat only until melted. Once melted, remove from heat and pour over oats. Using a rubber spatula, stir the mixture until everything is well coated and incorporated.
Pour the oat mixture onto your prepared tray. With your hands (and a sheet of wax paper) or a spatula, flatten and press the granola down into a tight rectangle.
Bake in the oven for 15 minutes. Rotate the tray and bake for 12 to 15 minutes more. Remove from the oven and allow to cool for about 10 minutes. Sprinkle with the chocolate chunks and allow granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour.
Once the chocolate has set, break the granola into pieces (or clusters).
STORE- Transfer cooled granola clusters to an airtight container or jar. Store at room temperature for up to two weeks.FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.