Preheat your oven to 300°F and line a 9x13-inch baking sheet with parchment paper.

In a large bowl, toss together both kinds of oats, almonds and pepitas.

In a small saucepan over medium heat, combine honey, brown sugar and butter and stir until the sugar melts. Bring the mixture to a boil and then remove from heat. Add chocolate, olive oil, vanilla and salt and stir until melted and smooth. Pour the warm chocolaty mixture into the bowl with the oat mixture and stir with a wooden spoon until all of the bits are evenly coated.

Spread the mixture out onto your prepared baking sheet and bake for about 30 minutes, tossing the granola every 10 minutes to make sure it bakes evenly. It will smell fragrant and feel soft and dry (not sticky), but it will not be crisp when ready. It will crisp up as it cools.

Transfer the baking sheet to a wire rack and let the granola cool completely without stirring. Once cooled, break it up into clusters and transfer it to an airtight container. Store at room temperature for up to 3 weeks.