First you will need to place 1 cup of whole deglet dates into the 2 cup liquid measuring cup or 32oz mason jar. This is about 20 dates be sure to check for pits to prevent trouble with blending later. To the dates add 1/2 cup of purified water this should be enough to just cover them. Allow to soak for at least 20 minutes.
While dates are soaking add to your mixing bowl the whole rolled oats, coconut, raisins, pumpkin seeds, and cinnamon. Note: If you want the raisins to be softer stir them in after it is cooked and cooled.
If you are using whole flaxseeds add a 1/4 cup to the coffee grinder/spice grinder and blend till ground. If just using ground flax measure out a 1/4 cup. Add the ground flax to the oats in the bowl.
Next measure out the almonds, walnuts and cashews onto your cutting board and chopped into small pieces. Once they are all chopped add to the mixing bowl. Stir together all of the dry ingredients in the bowl until combined.
Preheat your oven to 200℉ (93℃).
After that pour out about a 1/4 cup of water off of the dates. Then using your immersion blender or regular blender blend until smooth. Once it is smooth and no large chunks of dates remain add in the vanilla and stir.
Add the blended dates and vanilla to the dry ingredients in the bowl and mix until combined.
Then line baking sheet with parchment paper. If you are using a wire cooking rack place that in the baking tray then cover it with parchment paper. Scoop the granola onto the parchment paper and spread evenly. Repeat on 2nd baking sheet.
Once the oven is preheated place both trays in the oven. Every 20-30 minutes during baking remove the trays and gently stir the granola around allowing for even cooking. After 2 hours remove from oven and allow to cool. If it is not as crunchy as you would like continue baking until desired texture is reached. Note: It will get more crunchy as is cools.
Store in air tight container. Should keep for up to 6 months.
