Preheat oven to 325ºF. Line a large rimmed baking sheet with foil and spray with nonstick spray.
In a medium saucepan with lid, combine Kamut® Wheat with water. Cover and bring to a boil. Reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Remove from heat, stir, uncover, and set aside to cool.
In a large bowl, stir together oats, flax/chia, salt, graham cracker pieces, and 1 cup of cooked Kamut Wheat (**see note below). Set aside.
In a small, microwave-safe bowl, combine the butter, honey, and dark brown sugar. Microwave on HIGH for one-minute increments, then stir - repeat until the butter is melted. (You may also do this in a saucepan over medium-low heat.) Stir in vanilla and cinnamon. Pour butter mixture over oat mixture and stir until thoroughly coated.
Spread granola evenly in a single layer on a large, rimmed, lined baking sheet and bake in a 325°F oven for 8 minutes, toss and then bake for 8 minutes more. Toss again and then bake for 8 more minutes, tossing every few minutes until the granola is a deep golden brown.
Remove from oven and sprinkle the chopped chocolate evenly over the granola. Set pan aside to cool, until chocolate hardens. (Once it's at room temp, you may place pan in refrigerator to help speed things along.)
Break granola into chunks and store in an airtight container for up to 2 weeks. Granola can also be frozen for up to 3 months in an airtight container.
Note: **Leftover Kamut Khorasan Wheat can be used in casseroles, chili or eaten as warm or cold cereal with milk and honey. Keep cooked, cooled Kamut wheat in in an airtight container in the refrigerator for up to five days.