2 hours beforehand: If your dates are dry, soak them in enough water to cover and set aside. If you forget to do this, add the dates and water to a small saucepan. Boil for 5 minutes then use in the recipe.
Preheat an oven to 170°C (340°F). Line 1 baking tray with baking paper.
Add the dates to a food processor or blender reserving its soaking water. Blitz until the dates form a smooth paste. If the dates are still chunky, add some of the soaking water and blitz again.
Add the date paste and all the granola ingredients to a large bowl. Mix until the date paste and spices are thoroughly combined.
Spread the raw granola on the lined baking tray. Bake for around 20 minutes or until the granola turns golden brown. 10-15 minutes into baking, stir the granola to prevent the sides from burning. Keep an eye on the granola towards the end of the baking to make sure it doesn't burn.
Remove the granola from the oven. Mix in the pistachios and dried fruit and allow the granola to cool on the tray.
Transfer the granola to an airtight jar or container. Store at room temperature for 2 weeks or in the fridge for up to 1 month.
* Use less dates for a less sweet granola and more dates for a sweeter granola. If you're used to supermarket granolas, use the higher amount of dates.