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Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a medium bowl, stir together the oats, cocoa powder, salt, fennel seeds, and pecans.
In a measuring cup, whisk together the olive oil, honey, and vanilla.
Pour the wet mix over the dry ingredients and stir until everything is evenly coated.
Spread the mixture evenly onto the baking sheet.
Bake for 25 minutes, tossing once halfway through to keep the edges from burning.
Remove from the oven, scatter the dried figs over the hot granola, and sprinkle the dark chocolate chunks on top.
Let sit for 2–3 minutes until the chocolate softens slightly, then stir gently to form clusters.
Cool completely before storing in an airtight jar.