Preheat oven to 325° F. Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, combine the oats, cinnamon and salt. Combine the coconut oil, maple syrup, and brown sugar in a small saucepan over medium heat. Stir until smooth, and bring just to a boil. Immediately pour over the oat mixture and stir until all of the oat mixture is moistened.
Spread onto the prepared sheet pan and bake until golden, about 20-25 minutes. Let cool completely, then break into chunks.
To prepare the trail mix:
Spread the almonds evenly on a sheet pan. Toast in the 325° F oven for about 10 minutes until fragrant. Let cool completely.
In a large bowl, combine the toasted almonds, coconut, chocolates, and granola clusters. Store in a large airtight container or ziplock bags at room temperature for several weeks or longer.