Melt the ghee butter with the peanut butter in a small pot over low heat. Add the agave syrup after 30 seconds.

Stir until the ingredients start to melt and dissolve. This process will take a few minutes.
Place the oat flakes,peanuts and coarsed almonds in a separate bowl.
Pour the liquid mixture over the bowl with the dry ingredients. Stir to get it all incorporated well.
The mixture shouldn't be very wet, thick and liquid.
Distribute the mixture over a large baking tray lined with parchment paper and bake on 170 C degrees for about 6 minutes and then lower the temperature on 155 C degrees and bake for 7-8 minutes.
Keep in mind to watch over the granola and to stir it a few times during the baking process preventing it from burning and allowing it to bake evenly.
Once it turns golden-brown take the granola out of the oven and with the parchment paper base transfer it on another cold tray.

After a minute or two incorporate the little chocolate chunks with your hands into the granola. I used about 50 g of drak chocolate.
Leave it to harden and cool for at least 30 minutes.
Store in an air-tight glass bowl and enjoy your homemade delicious breakfast!