Preheat the oven to 175/347 F.
Line a baking sheet with parchment paper, and add the oats, flax, sunflower seeds and turmeric, drizzle 1 tbsp coconut oil and mix to combine.
Roast for 15 minutes, then remove and transfer into a large bowl.
In the food processor add the rest of the coconut oil, drained dates, peanut butter and salt, and mix to obtain a smooth mixture.
Divide in half, then add one half to the oats bowl, together with the bee pollen and mix to incorporate.
Transfer the mixture into a square pan and use a spoon to spread it into an even layer.
Add the cacao to the rest of the peanut butter mixture, process to incorporate, then transfer it on top of the granola mix and spread into an even layer.
Sprinkle with pollen granules, and press easily to combine.
Refrigerate overnight then cut into bars and serve, or keep into an airtight glass container for up to one week.