Line an 8x8-inch glass dish or pan with Nonstick Cooking Spray (to taste).
Add Oats (3 cup), Oat Flour (1/2 cup), Peanut Butter (1/2 cup), Raw Honey (1/4 cup), Unrefined Coconut Oil (3 tablespoon), Maple Syrup (1/8 cup), Vanilla Extract (1 teaspoon), and Ground Cinnamon (1/8 teaspoon) to large bowl. Stir thoroughly until mixture is well combined.
Divide the mixture in half and add one half to the prepared dish. Spread the mixture evenly until it covers the bottom then press into place. I like to get my hands slightly damp so I can press it firmly without the mixture sticking to my hands, then I use the back of a spatula to flatten it out.
Once the bottom layer is complete, place the dish in the freezer for 10-15 minutes, or refrigerator for 20-30 minutes if your dish is not freezer safe, while you prepare the filling.
For the filling, add the Cacao Nibs (1/2 cup) or powder to a small bowl, followed by the remaining Unrefined Coconut Oil (3 teaspoon), Raw Honey (1 tablespoon), Maple Syrup (1 tablespoon) and Pure Vanilla Extract (1/2 teaspoon). Stir to combine, then add in Peanut Butter (1/2 cup) and continue stirring until a thick, smooth consistency is reached.
Remove the pan from the freezer and gently spread the filling evenly over the bottom oat layer, then return to freezer for 5-10 minutes, or until the filling has begun to harden.
Add remaining oat mixture on top of filling and spread evenly, then press down to create the final top layer. Refrigerate for 15-20 minutes or until top layer has hardened.
Remove and cut into squares.