Granola in a tuxedo is exactly right, and yes - crunchy layers are a completely standard element inside professional chocolate work.
The fancy version is feuilletine (crispy wafer flakes) or nut-crunch, and the professional method is the answer to your sogginess question: the crunchy pieces are BOUND IN CHOCOLATE (or praline paste) before going in. That fat coating waterproofs each flake - moisture from the ganache around it can't soak in, so the crunch survives for the product's whole life. Unbound granola dropped into a bonbon would soften in days; chocolate-bound crunch stays crisp for weeks.
The working rules: pieces SMALL (big chunks make bars crumble and bonbons uncappable), bound just enough to cluster, pressed into an even thin layer, and set before the next layer goes on. In bars it's pressed as a stratum; in bonbons a small disc or sprinkle at the shell's base.
Your granola mix qualifies with a chop and a chocolate binding. Tuxedo fitting complete 🎩
