Preheat oven to 150C/300F.
Blitz together the pitted dates and the water to form a thick, smooth paste. I used a stick blender and a jug for this and it worked perfectly, but you could use a blender if you prefer. You just want to get it nice and smooth!
1 cup (200g) medjool dates, pitted, ½ cup (120ml) water
Transfer the date paste to a small mixing bowl. Whisk in the almond butter, melted coconut oil, molasses, vanilla and salt until you have a smooth caramel consistency. Taste and add more salt if desired. (And then taste a little more just to be sure ;) )
¼ cup (80g) almond butter, ¼ cup (40g) melted coconut oil, 1 tablespoon molasses or treacle, ½ teaspoon vanilla extract, 1 teaspoon flaky sea salt
In a large mixing bowl, mix together the oats, pecans, almonds, pumpkin seeds, crystallized ginger and ground ginger. Pour in the caramel and stir until well combined.
3 cups (300g) jumbo oats, ½ cup (50g) pecans, ½ cup (50g) flaked almonds, ¼ cup (40g) pumpkin seeds, ⅓ cup (50g) crystallized ginger, 1 teaspoon ground ginger
Spread out on a lined baking sheet and bake for about 1 hour, turning the granola carefully once or twice during the cooking time. It's ready once it's nice and golden brown and mostly dried out - it will continue to crisp as it cools.
Leave to cool completely before transferring to a jar or large ziplock bag to store.