325g whole rolled oats
90g coconut flakes
120g pumpkin seeds
60g medjool dates, pitted
1/3 cup boiling water
60g coconut sugar
2 tsp coconut oil
3 tbsp cacao powder
1 tsp ground cinnamon
1 tsp sea salt
Preheat the oven to 170°C.
Soak the dates in the boiling water until soft.
Pulse the coconut flakes in a blender until they are similar in size to the rolled oats and pumpkin seeds.
Blend the banana, coconut sugar, coconut oil, salt, ground cinnamon, cacao powder, dates and their water to form a syrup.
In a large bowl, mix the syrup through the rolled oats to coat.
Stand for a couple of minutes, then mix in the pumpkin seeds and coconut flakes.
Spread this mixture on a baking tin and bake 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 the granola; 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.
Cool the granola and then mix in the toasted hazelnuts, toasted walnuts and sultanas.