650g whole rolled oats, fermented overnight with 1.3L of water and 1 tbsp plain yoghurt, drained
120g medjool dates, pitted
2/3 cup boiling water
2 bananas, coarsely mashed
120g coconut sugar
4 tsp coconut oil
6 tbsp cacao powder
2 tsp ground cinnamon
2 tsp sea salt
180g coconut flakes
240g pumpkin seeds
150g hazelnuts
120g walnuts
150g sultanas

Preheat the oven to 170°C.

Soak the dates in the boiling water until soft.

Mix the pumpkin seeds and coconut flakes and bake on a tray for 10 minutes.
Transfer to a bowl to cool.
Blend the coconut sugar, salt, ground cinnamon, cacao powder, dates and their water to form a syrup.
Mix the syrup through the rolled oats to coat.
Fold in banana and coconut oil.

Bake oats using two trays, turning over and redistributing the granola every 10 minutes during the baking process.
The mix will be quite wet and take 30min or more to dry out.

While this is baking separately toast and shell the hazelnuts and walnuts in the bottom of the oven.

Combine the baked oats, pumpkin seeds and coconut with the toasted hazelnuts, toasted walnuts and sultanas.
Leave overnight in a cool oven to dry further.
Store airtight.