Take your pitted dates and water and add them to a blender. Blend until a smooth paste forms.
Cook your date puree in a large pot over medium heat just until the mixture starts to boil. Add in your salt, cinnamon, and nutmeg and stir to combine.
Add your oats to the pot and stir so they are evenly coated with the date mixture. Allow the oats to cook another 5 minutes while stirring periodically to keep from burning.
Mix in your chopped pecans and pour the granola onto two baking sheets. Bake at 325° for 20 min with one sheet on the middle rack and one on the rack below.
After 20 minutes, give each sheet a stir with a spatula, switch the rack placement, and bake for another 15-20 minutes. Allow the granola to cool, mix in your cacao nibs and store in an airtight container.