Preheat the oven to 350. Spread oats and nuts over two lined baking sheets and roast for 10-15 minutes.
Boil about 3 cups of water and cover the 15 pitted dates in a bowl. This softens them. Set aside.
Meanwhile, in a stainless steal mixing bowl, combine coconut oil, peanut butter, maple syrup and vanilla extract. Heat on a low setting until everything melts smooth. Remove from heat.
Add the roasted oats and nuts to the mixing bowl and stir with a wooden spoon to combine. Drain the dates and add to the mix. Stir in the chia, flax, maca, salt and mesquite flour until everything is fully incorporated.
Line a 13 X 9 baking sheet and press the granola bar mixture evenly into a square. If you are adding cocao nibs, press on top at this point. Cut into squares.
Bake at 350 for 12-15 minutes then refrigerate for at least an hour until set.