Preheat the oven and prepare a baking sheet. Preheat the oven to 350°F, adjust a rack to the center, and line a baking sheet with parchment paper.
Combine all of the ingredients except the chocolate covered espresso beans. In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the syrup, vanilla, cocoa powder, espresso powder, and salt. Use a large spatula to fold in the almond meal, almonds and oats.
Add the granola mixture to the baking sheet. Pour the granola mixture onto the parchment-lined baking sheet and use your hands or a flat-bottomed metal spatula to flatten out the mixture. It should be about ½ inch thick and cover most of the sheet.
Roast. Roast in the preheated 350°F oven until the edges become golden brown, about 25 minutes. Remove from the oven and let cool completely on the baking sheet, at least 30 minutes. Use your hands to break the granola apart into small pieces, and set aside.Or, to make granola bars, use a Chef's knife to cut the granola into any size you'd like (without the espresso beans).
Crush and add the chocolate covered espresso beans. Add the chocolate covered espresso beans to a heavy duty zip-lock bag and seal it, making sure all the air is out. Use the bottom of a small sauté pan, or a flat-bottomed meat mallet to crush the beans. Then mix them into the granola.
Keep the granola (or granola bars) in an airtight container in a cool, dark place. (This will be good for a few days, but the fresher, the better -- if it seems to have lost its crunch, just spread it out on a baking sheet and roast it for 5 to 10 minutes in a 350°F oven.)