Start with pitting Medjool dates and covering them with 60ml (¼ cup) of freshly boiled water. Let them sit in water for 5-10 minutes to soften.
In the meantime chop mixed nuts to your liking making them as fine or leaving as chunky as you want.
Using food processor, high-speed blender or even stick blender blend together soaked dates (including soaking water) and tahini until you get a smooth paste.
In a large bowl mix together jumbo oats, sunflower seeds, pumpkin seeds and chopped nuts.
Add desiccated coconut and a pinch of salt (if using) and mix them in.
Pour date and tahini paste over the oat and nut mixture and stir until well combined. You might need to get your hands dirty here as it might be easier than using a spoon.
Preheat the oven to 150C/300F/Gas Mark 2 and line large baking tray with baking paper.
Transfer the granola onto prepared baking tray and distribute it evenly.
Bake your granola in preheated oven for 30 minutes taking it out every 10 minutes to give it a mix with a spatula to ensure even bake.
Once 30 minutes is up take the baking tray out of the oven and onto cooling rack and let the granola cool for 20 minutes before adding dried fruits.
As you’re waiting for the granola to cool down, chop dried fruits you're using if needed. I keep raisins whole but chop apricots and cranberries.
Mix dried fruits with slightly cooled granola and leave it on the baking tray to cool completely. Don’t be tempted to put it in a jar when still warm as it will go soggy.
Once cold, transfer granola to glass jar or plastic container and store for up to 1 month.