700g whole oats
1 tbsp plain yoghurt
120g medjool dates, pitted
2/3 cup boiling water
300g bananas
120g coconut sugar
80g 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 150°C.

Soak the dates in the boiling water until soft.

Mix the shelled hazelnuts and walnuts and bake in the bottom of the oven on a tray for 20 minutes.
Transfer to a bowl to cool, removing skins.
Mix the pumpkin seeds and coconut flakes and bake in the bottom of the oven on a tray for 10 minutes, or until the coconut is beginning to colour.
Transfer to a bowl to cool.
Soak the oats with yoghurt and 2L of cold water for 5 minutes.
Meanwhile, blend the banana, coconut sugar, coconut oil, salt, ground cinnamon, cacao powder, dates and their water to form a syrup.
Drain the oats using a colander pressing lightly to remove as much water as possible.
Mix oats through the syrup to coat.

Bake oats using two trays, spreading the oats as thinly as possible and 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.

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.