In a saucepan over medium heat, melt together the coconut oil, peanut butter and maple syrup (approximately 5-7 minutes, depending how solid your coconut oil is)
Add in cocoa powder, vanilla and cinnamon and simmer until all well combines (approximately 2 minutes)
Remove from heat and add in oat and granola
On a parchment paper lined cooking sheet, spoon mixture in 10-12 cookie shapes. Adjust the shape with your fingers.
Top with graham cracker crumbs if using
Refrigerate 30-60 minutes before serving. Can be kept in the refrigerator for 3-4 days.