In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
In a large bowl stir together oatmeal, almonds, cocoa and salt.
Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
Spread out evenly onto a large baking sheet.
Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
Store granola in an airtight container at room temperature or freeze for up to a month.
I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate. Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.