Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together melted coconut oil, almond butter, and honey. Add oatmeal and mix to combine.
Pour coated oatmeal onto parchment paper lined baking sheet. Spread out evenly. (While the granola is baking, coarsely chop the dark chocolate bar into small pieces.)
Bake for 15 minutes, then stir granola. Set oven timer for another 5 minutes. The granola will go from not done to burnt in 5.3 seconds, so keep an eye on it. Seriously! The granola is done when you can start to smell it and it has turned a golden brown. Mine bakes in exactly 20 minutes, but every oven is different and yours may take a little more or a little less time to brown.
Remove baked granola from oven and don’t stir it! Too much stirring will not allow for the large yummy granola clusters to form.
Then evenly scatter coarsely chopped chocolate pieces on top of the warm granola. The chocolate will melt into the oats and be evenly distributed when you are eating it. Otherwise, if you add the chocolate after it is cooled, the chocolate pieces tend to fall to the bottom of the jar.
To finish, lightly sprinkle a little flaked sea salt on top of the warm chocolatey granola. Use your discretion. A little bit goes a long ways and you can always add more if you need to. The contrast of the sweet and salty is absolutely delicious!
Let the granola cool for 1-2 hours to allow the chocolate to harder. I sometimes pop it in the freezer if I am in a hurry. Store in an airtight container.