Makes about 6-8 bars
8 soft, semi-dried dates
2 TB maple syrup
30g walnuts, roughly chopped
30g pecan nuts, roughly chopped
30g shelled pistachios
40g mixed seeds
¼ cup dried cranberries
½ cup rolled oats
Preheat the oven to 160°C / 320°F.
In a small pan, boil the chopped dates in a cup of water until the water has reduced by half. Stir in the maple syrup and transfer the mixture to a mini food processor. Blitz to a smooth consistency.
Combine the walnuts, pecan nuts, pistachios, seeds, cranberries and oats in a bowl. Pour the date puree over the granola mix and combine well until evenly coated.
Grease an oven proof dish (approx. 15cm x 15cm / 6-in x 6-in) and press the mixture in firmly, coming up approximately 1 cm high.
Bake for 1-2 hours, checking regularly on it that it is not burning. Times will differ depending on how thick it is. Remove from the oven when it no longer feels wet and allow to cool.
Break into pieces and add to smoothies or desserts as granola, or slice into pieces as soon as you remove it from the oven and it is still warm.