1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.

2. In a medium sized bowl, mix together the oats, nuts, spices, salt, oil, and maple syrup. Stir well, then dump onto the parchment-lined pan. Spread out the granola into a square or rectangle-essentially into one giant granola bar- in a 1/4-inch thick layer. Bake for 22-25 minutes, or until golden.

3. While granola bakes, melt the chocolate. Put the chocolate and coconut oil into a microwave safe dish and microwave in 20-second intervals, stirring in between, until melted. Mine took a full minute to melt.

4. Remove granola from the oven, then drizzle with the melted chocolate. Use a spoon to spread the chocolate over the top of the granola (some will seep down into the granola, that's fine!) and then sprinkle the pumpkin seeds, cacao nibs, and salt over the top of the wet chocolate.

5. Let the bark cool at room temperature until fully hardened (about an hour), or speed up the process like I did by sticking it in the freezer for about 10 minutes. When chocolate is hardened, use your hands to break the bark up into pieces. Store in an airtight container in the fridge for up to 2 weeks (technically this can sit at room temperature, but depending on how warm your house is, the bark might get a bit soft/melty- so I usually just stick it in the fridge).