650g whole rolled oats
180g coconut flakes
240g pumpkin seeds
120g medjool dates, pitted
2/3 cup boiling water
2 bananas
120g coconut sugar
4 tsp coconut oil
6 tbsp cacao powder
2 tsp ground cinnamon
2 tsp sea salt
150g hazelnuts
120g walnuts
150g sultanas

Preheat the oven to 170°C.

Soak the dates in the boiling water until soft.

Blend the banana, coconut sugar, coconut oil, salt, ground cinnamon, cacao powder, dates and their water to form a syrup.
Mix the syrup through the rolled oats to coat.
In a separate bowl, mix the pumpkin seeds and coconut flakes.

Bake on separate baking trays, turning over and redistributing the granola every 10 minutes during the baking process.
The object is to get it evenly golden without toasting too much in any one place.
Be careful not to overcook either tray; it will dry further as it cools.
The baking should take 20-25 minutes.

While this is baking separately toast and shell the hazelnuts and walnuts.

Combine the baked oats, pumpkin seeds and coconut with the toasted hazelnuts, toasted walnuts and sultanas.
Cool overnight in the oven.
Store airtight.