Preheat oven to 325*. Line a sheet tray with parchment.
In a large bowl. Combine agave, cocoa powder, salt and vanilla with a whisk.
Add peanut butter and stir together with a spatula until well combined.
Add oats, crisp rice cereal and chopped peanuts and fold together until everything is well coated in the peanut butter mixture.
Scrape the granola onto a baking sheet that has been lined with parchment, spread it out evenly and lightly press down with the back of a spatula.
Bake in a 325* oven for 15 minutes. Remove from oven to lightly stir, but be careful not to break up all of the clusters here. Return to the oven for 15 more minutes. Remove from oven and allow to cool. The granola will crisp up as it cools.
Store in an airtight container for up to 1 month.